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Ingredients

Method

  • STEP 1

    Heat the oil in a large saucepan. Gently cook the onions and carrots for 15 mins until soft and golden. Add garam masala and ginger, then cook for 1 min more.

  • STEP 2

    Add the orange juice and stock, then bring to the boil. Simmer for 10 mins until the carrots are tender, then stir in the coconut milk. Using a stick blender, purée until smooth, then add the beans. Bring to a simmer, scatter over coriander and serve.

RECIPE TIPS
COCONUT & ALMOND NAANS

Heat oven to 180C/fan 160C/gas 4. Mix 2 tbsp desiccated coconut, 50g flaked almonds and 1 tsp garam masala into 50g softened butter. Spread over 4 mini naans. Put onto a baking sheet, then bake for 10 mins until golden.

Goes well with

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A star rating of 4 out of 5.21 ratings
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