A creamy dish flavoured with fresh coriander – a taste of western India!
Ingredients
- 250g French beans, trimmed250g frozen petit pois, defrosted
- For the spice paste:
- 5tbsp chopped fresh coriander
- 3 garlic cloves, crushed
- 2tbsp fresh ginger, grated
- 2tbsp sun-dried tomato paste
- 1/2tsp tumeric
- 1tsp ground cumin
- 1tsp ground coriander
- For the veg sauce:
- 2tbsp sunflower, oil
- 1 onion, finely chopped
- 1/2tsp sea salt
- 150ml double cream
- Juice 1/2 lime
Method
Place the spice paste ingredients in a food blender, whiz to a paste.
Heat the oil in a large saucepan, add the onion and salt and cook for 8 mins untill softened and lightly coloured. Add the spice paste and fry over a gentle heat for 2-3 mins.
Add the beans and 200ml water, simmer for 5 mins until the beans are just tender. Add the peas and cream; cook for 5 mins until sauce has thickened. Squeeze over the lime, check the seasoning and serve.
