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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
WEIGHT CONVERTER
grams
to
cups
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.
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