Main course: serves 3-4. Total time: 20 minutes
This curry is quite soupy, so serve with lots of rice.

450 g waxy-fleshed potatoes, peeled and diced
100 g French beans, topped, tailed, and cut into 1 cm lengths
225 ml water
sea salt
100 g peas (fresh or frozen)
1 tsp garam masala


2 tbsp dessicated coconut
1 shallot, peeled and halved
2-3 green chillies, seeds and membranes removed, coarsely chopped
2 handfuls coriander leaves, plus extra for serving
3 cm knob of fresh ginger, peeled and coarsely chopped
1 tomato, coarsely chopped
1 tsp turmeric
1/2 tsp caster sugar
2 tbsp groundnut oil

Place all the paste ingredients in a coffee grinder and purée; this will probably take two or three goes. Reserve it in a bowl.

Place the potatoes and beans in a medium-size saucepan with the water and a teaspoon of salt. Bring the liquid to the boil, cover and simmer over a low heat for 6 minutes, adding the peas after 4 minutes. Stir the paste into the vegetables, and the garam masala, bring back to a simmer and cook for another minute or two. Serve scattered with extra coriander.