Caramelised new potato & coconut curry

Method

• step 1

  Scrub the new potatoes clean, then put in a pan of salted water. Bring to the boil and cook for 10-15 mins until a sharp knife slides through. Scoop out using a slotted spoon and set aside to cool slightly. Halve the potatoes, or quarter any larger ones. Halve the green beans and cook in the same pan of boiling water for 2-3 mins, then drain and set aside.

• step 2

  Meanwhile, finely slice the red onion. Heat the oil in a large, deep, non-stick frying pan over a medium heat and cook the mustard and cumin seeds for 2-3 mins until the mustard seeds start to pop and the cumin is fragrant. Stir in the onion and potatoes, turn up the heat to medium-high and cook for 6-8 mins, stirring often until the veg takes on some colour – watch closely so the spices don’t burn. Finely chop the garlic and chillies, and finely grate the ginger. Pick the leaves from the coriander and finely chop the stalks.

• step 3

  Push the potatoes to one side of the pan, then at the other side spoon in 2 tbsp of the thick coconut cream from the top of the can. Cook until reduced and darkened in colour, about 3-4 mins. Reduce the heat to medium and mix in the garlic, chillies, ginger, coriander stalks, ground spices and 1 tsp fine sea salt. Cook for 2-3 mins until fragrant. Pour in the remaining coconut milk and add the green beans, bring to a simmer and cook for 3-4 mins until thickened. Season to taste and scatter over the coriander leaves. Serve with paratha or rice and lime wedges on the side for squeezing over.