For 2
Ingredients
4 medium potatoes cubed
100g fine green beans, chopped into bite size pieces
½ onion chopped
1 tsp black mustard seeds
2 inch fresh ginger grated
3-4 cloves of garlic grated
½ tsp turmeric
½ tsp ground coriander
6/7 bay leaves
Optional ½ tsp chilli powder (or to taste)
½ tsp salt (or to taste)
160ml tin coconut cream
2tbp vegetable oil
Chopped Coriander to garnish
Method
- Heat the oil in a medium saucepan, add garlic, ginger, onions, salt and cook until very soft and pulpy (8-10 minutes on a low heat). Add rest of the spices with a 125 ml of tepid water. Reduce heat and allow spices to cook until oil comes to the top, stirring occasionally to prevent burning.
- Add the vegetables, salt to taste and 150 ml of tepid water. Cover with lid to boil for 5 minutes. Then add coconut cream and leave to bubble away for approx 15 minutes. Take off the lid, add half of the chopped coriander and simmer to reduce liquid to the desired thickness.
- Remove bay leaves, garnish with rest of the coriander and serve.