Snake Bean & Grape Curry

I am always on the lookout for new tasty vegetarian recipes - here's one that is delicious, created to celebrate the visit in our garden by a red-bellied black snake, hence the use of snake beans! It is mild and creamy with a bit of crunch from the almonds. You need a couple of "odd" things, but once bought they keep well in the pantry.

1 bunch snake beans, cut into 1" pieces

1 leek, halved, washed well and sliced

200g button mushrooms, chopped coarsly

0.5 cup Textured Soy Protein - coarse pieces*, soaked

2Tbs curry powder (I use Keen's Traditional)

1 vegetable stock cube

1Tbs cornflour, mixed with a little water

2Tbs slivered almonds

1Tbs mustard seeds

1Tbs mango chutney*

1 sachet coconut milk powder*, mixed with 1 cup water

1 bunch green grapes

First put on your rice. If you don't have a rice cooker follow this easy absorption method. 

Put 1 cup of rice and 1 & 3/4 cups of cold water into a smallish-medium saucepan that has a tight fitting lid. There is no need to rinse the rice. Bring to the boil stirring occasionally, then give a good stir, turn the heat down to the very lowest setting and put the lid on. Set your timer for 12 minutes, then when the time is up turn off the heat and allow to sit for another 10 minutes or until your curry is cooked.  Do not take off the lid until you are ready to serve!

Meanwhile prepare your vegetables and soak your TSP (see below) then heat 1-2Tbs oil in a saucepan. Fry the leek for a few minutes then add the curry powder and stir for a minute until aromatic. Add the TSP and soaking liquid, mushrooms, snake beans, stock cube and a little water if necessary. Don't add too much extra water - the vegetables should not be quite covered. Bring to a gentle simmer, put on the lid and cook/steam for about 8 minutes stirring every now and then. 

Meanwhile put your almonds and mustard seeds into a dry pan over a low heat and toast, tossing them often. The mustard seeds will pop when they're ready.

Add the cornflour water mixture to the curry and stir, as it simmers it will now thicken nicely. Then add your mango chutney, toasted almonds and seeds, coconut milk and grapes. Stir gently, turn off the heat and allow to sit for a minute to warm the grapes through. Dish out your rice, top with curry and serve with extra mango chutney and Vietnamese mint or coriander if you have some in the garden!

*Made from soy beans, TSP is available from health food shops. It adds a 'meaty' texture to the dish and makes this veggie curry more filling because you are combining a pulse with rice which makes a protein. To use it you pour over enough boiling water just to cover and let it rehydrate for 5 mins or so. 

Rather than buying tinned coconut milk or cream I've started buying powder which comes in sachets - less wastage and very easy to use. 

Mango chutney is a MUST have in your fridge. I buy Sharwoods and it is absolutely delicious with any curry, adding a tangy sweetness.