Satisfying, fragrant and mildly spiced – next time I’ll add more chilli.
Ingredients: 300g runner beans, stringed and sliced. 300g cauliflower florets. 1 red onion; 3 cloves garlic; knob of fresh ginger; 1/2 tsp of turmeric, ground cumin, ground coriander; 1tsp curry powder. 1 small cinnamon stick, 1 chopped red chilli (remove seeds), 2 tsp mustard seeds, a few curry leaves, 400g tin of coconut milk. 1 tsp garam masala. Juice of 1 lime. Fresh coriander leaves.
Heat a tblsp of oil in a pan. Add mustard seeds and curry leaves, fry until they sizzle.
Blend the onion, ginger, garlic and ground spices with a tblsp of oil and a generous pinch of salt to make a thick paste. Add to the pan and gently fry, the paste becomes slightly sticky.
Add the vegetables, cinnamon stick and chilli then stir to coat with the paste. Pour the coconut milk in. Simmer for about 15 mins or until the vegetables are al dente. Check seasoning. Stir in the garam masala and lime juice then add chopped coriander leaves.