200 g (7 oz) haricot beans
1 medium sized onion
1 cm (1/2 inch) piece fresh root ginger
2 cloves garlic
2 tbsp vegetable oil
1/2 - 1 tsp Cayenne pepper
2 tsp ground coriander
400 g tomatoes or 1 x 400 g can tomatoes
salt and pepper
1/4 tsp turmeric
2 tbsp brown sugar
1 medium sized onion
1 cm (1/2 inch) piece fresh root ginger
2 cloves garlic
2 tbsp vegetable oil
1/2 - 1 tsp Cayenne pepper
2 tsp ground coriander
400 g tomatoes or 1 x 400 g can tomatoes
salt and pepper
1/4 tsp turmeric
2 tbsp brown sugar
method
1. Prepare and cook the beans.
2. Skin the onion and chop finely with the ginger.
3. Skin and crush the garlic.
4. Heat the oil in a pan and fry the onion, ginger, and garlic for about 10 minutes.
5. Stir in the Cayenne pepper to taste, with the coriander, turmeric, and sugar.
6. Continue frying for 5 minutes, stirring all the time.
7. Skin the tomatoes if using fresh ones, chop, and add with any juice to the beans. Season to taste.
8. Cover the pan and simmer gently for 1 hour.
2. Skin the onion and chop finely with the ginger.
3. Skin and crush the garlic.
4. Heat the oil in a pan and fry the onion, ginger, and garlic for about 10 minutes.
5. Stir in the Cayenne pepper to taste, with the coriander, turmeric, and sugar.
6. Continue frying for 5 minutes, stirring all the time.
7. Skin the tomatoes if using fresh ones, chop, and add with any juice to the beans. Season to taste.
8. Cover the pan and simmer gently for 1 hour.
serving amount
serves 4
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