Baby Broad Bean with Cashew

Serves: serves 6
A rich nutty flavour and texture with the contrasting soft bean in a silky coconut sauce. Uniquely fragrant with pandan leaf, finishing with lime. Another fabulous dish from the Singing Chef!


100g cashew, soak in hot water ½ hour, then drain

300g broad beans, fresh or frozen

125g onions, (1 medium onion) chopped

15g garlic, (3 large cloves) crushed

20g ginger, finely chopped (1 tablespoon)

2 green chillies, finely sliced

2 sticks of lemongrass, very finely chopped

100mm pandan leaf

1 sprig curry leaves (10 or 12)

200g coconut milk

1 teaspoon (5g) jaggery or sugar

1 lime

1 or 2 dry red chillies to taste

1 ½ tsp black mustard seed

1 ½ tsp cumin seed

75mm stick cinnamon

2 tblsp cocnut oil/mustard oil

Grind together:

1 tsp coriander seed

½ tsp fennel seed

¼ tsp fenugreek seed

¼ tsp black pepper

3 green cardamoms

2 cloves


1. Heat coconut oil/mustard oil in a pan.

2. Fry cinnamon and red chilli until chilli begins to change colour.

3. Add mustard seed, allow to crackle. Add cumin seed.

4. After a few seconds of frying the seeds, add onion, garlic and salt, cooking them till they soften and begin to brown.

5. Add ginger, curry and pandan leaves, lemongrass, and green chilli. Fry, stirring for ½ minute.

6. Mix in ground spice and turmeric powder. Cook on low heat stirring often until oil begins to separate.

7. Add coconut milk and simmer for 15 minutes . Sauce will become thicker.

8. Add cashews and broad beans. If sauce is too dry, add boiling water as required.

9. Add jaggery. Mix well.

10. Add lime juice to taste.