Sunday, 31 January 2010



Coming home after a full days work, I like to try and cook food that is simple and quick to make.  I timed the cooking of this curry and chappatis and it took me less than an hour.  That's when I thought, I should share this recipe with my friends. ( In fact - it took me longer to write this recipe!)


One bowl of green beans - fresh or frozen ( I used frozen beans - I just snapped them in bite size pieces)
One medium potato chopped - I used Desiree potato as it cooks fast.



1 to 2 tablespoon sunflower oil
Half teaspoon of dry mustard seed
Half  teaspoon Salt
Half teaspoon tumeric
I teaspoon chilly powder
1 teaspoonof coriander and cumin powder (optional)
1 teaspoon crushed garlic
half a can of crushed tomatoes
1 teaspoon lemon
1 teaspoon maple syrup  sugar, gor or honey can also be used)
Fresh coriander (don't worry if you don't have this)

The amount of salt or chilly powder can be adjusted to your taste.


1.  In a saucepan, add 2 tablespoons of oil and add some mustard seeds to the oil.

2.  Once the mustard seeds start popping, add the green beans and potatoes.

3. Stir the vegetables and add the ginger, garlic, salt, tumeric, chilly powder,  coriander and cumin powder.

4.  If using fresh beans, add half a glass of water.  When using frozen beans, you don't need to add the water. - unless you like to have gravy in your curry.

5. Cook the vegetables on a medium heat for 7 minutes or in a microwave for 5 minutes.  Check that the vegetables are nearly cooked. 


6.  Now add the crushed  tomatoes, sugar and lemon and cook for a further 5 minutes in the microwave or  on the cooker hob.

7.  The curry should be ready to serve with rice or chappatis or naan bread.

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