I was lucky to get my hands on some organic green beans, so fresh and naturally sweet it really transformed this north Indian curry that I make often. I left the beans a little al dente to keep the goodness in. The onion gently flavours the beans and potato makes it that bit more satisfying. I love it on it’s own with a little natural yoghurt!
My little one also likes green beans as he is very fascinated with a programme called Mr Bloom’s nursery on a childrens’ tv channel here! Such a fantastic programme and really promotes eating vegetables. I often find him having raided my fridge, playing with all sorts of veg!
250g organic green beans trimmed sliced into thirds
2 small potatoes peeled and diced
1 small onion sliced crescent shape
1tbsp sunflower oil
1/4 mustard seeds
1/4 cumin seeds
Pinch of asafoetida
1/4 tsp turmeric
2 tsp ground coriander & cumin powder
1/3 tsp garam masala
1/2 tsp salt or to taste
100 ml tomato pureed passata
squeeze of lemon
handful of chopped coriander
1. Heat oil in a medium non stick saucepan. Put in the mustard, cumin seeds and asafoetida, once seeds start to sizzle throw in the onion, beans and potato
2. Put in the dry spices and seasoning, pour in the water and stir well. Bring to the boil and then on a low to medium flame cook and cover for 10 minutes, check and stir cook again for 5-10 minutes.
3. Once beans and potatoes are tender, stir in the tomato passata, lemon and cover again to cook for a further 10 minutes. Top off with the chopped coriander and serve with rice or chapatis
An aromatic and tasty rice dish which is so very refreshing with gentle hints of tomato, coriander and Indian spices. It’s not your traditional veg biryani but a quick fix for those who crave some biryani fast! It is first cooked on the stove and then transferred to the oven to roast. This provides and adds a delightful flavour as the spices become more intense as they are roasted. Serve simply with some cool cucumber raita. (Raita recipe coming soon)
300g Basmati rice
250g frozen mixed veg
200g tomato passata
1 red onion finely chopped
1 chilli sliced
1 heaped tsp salt
2 tsp ground cumin and coriander
2 tsp biryani powder
1/4 tsp turmeric powder
1/4 tsp mustard seeds
1/4 tsp cumin seeds
2 cardamom pods
1 cinnamon stick
Pinch of asafoetida
1 tbsp oil
Handful of chopped coriander
1. Preheat oven to 180c/350f/gas mark 4. Heat oil in a large saucepan and add mustard seeds, cumin seeds, cloves, cardamom pods, cinnamon stick and asafoetida. Once mustard seeds start to pop throw in the onion and cook gently until slightly translucent.
2. Pour in the passata. Put in chilli, salt, ground cumin/coriander, turmeric, biryani powder. Add the mixed veg. Combine well and cook on a low heat for 3 minutes
3. Wash rice a few times and combine with the tomato base. Slowly pour in the water and stir. Bring to the boil and then simmer gently for 12 minutes. Stirring occasionally
4. Rice should be half done at this stage. You may need to add a little water if too much has been absorbed. Get your oven dish (30×23×5cm depth) and transfer the veg rice into it, mix rice. Place dish in the oven for at least 15-20 minutes. Make sure rice is cooked.
5. Once done sprinkle with fresh coriander and serve with cucumber raita