Scholes

Scholes

Scholes

Scholes

Scholes

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Courgette Curry with Flageolet Bean, Coconut & Coriander

350g fresh flageolet beans
2 tbsp vegetable oil
1 medium onion, peeled and finely diced
1 tsp cumin seeds
2 tsp black mustard seeds
1 tbsp green chilli, finely chopped
1 tbsp garlic, peeled and finely chopped
1 tbsp ginger, peeled and finely grated
1 tsp tumeric
2 tsp ground coriander
1 tbsp tomato puree
150ml vegetable stock
1 piece cinnamon stick
3 cardamom pods, split
1 tin coconut milk
2 courgettes, cut in half lengthways and sliced into 2cm pieces
4 medium tomatoes, cut into wedges
Handful coriander leaves, roughly chopped

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Serves 4

Heat the vegetable oil in a sauté pan and add the onion, cumin and black mustard seeds. Fry for 2 – 3 minutes until the onion is soft.

Add the chopped green chillies, garlic, ginger, turmeric and ground coriander and mix well with the onion.
Cook for a further minute on a low heat then add the tomato puree and cook for 1 more minute.

Pour in the vegetable stock and add the flageolet beans, cinnamon stick, cardamom pods and coconut milk.
Simmer for approximately 20 minutes until the liquid has reduced by half, stirring occasionally, then add the tomato wedges and courgettes.

Cook for a further 2 -3 minutes until the courgettes have softened. Stir in most of the coriander and place in a serving dish. Serve with thick natural yoghurt and garnish with the remaining coriander