This vegan spice pot is cooled down with coconut milk- ginger, cinnamon, cloves, mustard seeds and garam masala are all key flavours
Prep:10 mins
Serves 4
1 small onion, roughly chopped¼ tsp turmericlarge piece ginger, peeled and roughly chopped4 garlic cloves2 tbsp vegetable oil2 tsp black mustard seed5 fresh curry leaves1 tbsp mild curry powder400g can coconut milk4 cloves1 cinnamon stick1 whole dried red chilli300g runner bean, stringed and slicedjuice 1 lime1 tsp garam masalahandful fresh corianderrice and rotis, to serve (optional)
STEP 1In a blender, combine the onion, turmeric, ginger, garlic and 1 tbsp of the oil together with a large pinch of salt. Heat the remaining oil in a shallow pan. Add the mustard seeds and curry leaves, and cook until they crackle, then add the onion paste and cook until sticky.STEP 2Stir through the curry powder, then pour in the coconut milk. Add the cloves, cinnamon and the chilli, and bring to a simmer. Tip in the beans and simmer for 15 mins or until the beans are tender. Squeeze in the lime juice, add the garam masala, take the pan off the heat and stir through the coriander. Serve with rice and rotis, if you like.
