Muni's Kitchen

Guar Beans and Potato Curry

Ingredients

• 500g Guar beans, fresh or frozen
• 1 medium Onion, finely sliced
• 3 medium Potatoes, peeled and cut into large chunks
• 3 tbsp Groundnut/Sunflower Oil
• 1/2 tsp Cumin seeds
• 2 Green Birds-Eye Chillies, finely chopped
• 1/4 tsp Red Chilli Flakes
• 1 1/2 tsp Ground Coriander
• 1/2 tsp Ground Cumin
• 1 inch piece Fresh Ginger, grated or finely chopped
• 2 cloves Garlic, crushed or grated
• 1/2 tsp Turmeric
• 1 tsp Himalayan/Sea Salt
• 200g tinned Chopped Tomatoes or 3 Fresh Tomatoes
• 1 cup Boiling Water
• 1 tbsp Fresh Coriander, finely chopped

Method

STEP 1: Heat oil in a medium heavy-based pot.
Add cumin seeds and onions. Fry until onions are soft and golden.
STEP 2: Add ginger, garlic, chillies, chilli flakes
turmeric and salt. Cook spices for 1 minute on a low heat.
STEP 3: Add chopped tomatoes and guar beans, stir well.
Cover and simmer for 15-20 minutes on a low-medium heat.
STEP 4: Add potatoes and boiling water, Mix thoroughly.
Cover and cook for a further 20 minutes or until
guar and potatoes are soft.
Garnish with fresh coriander.

Serve with hot chapattis or naan bread.