Bean Curry

© Markus Biedermann

Ingrediets for 4 servings

• 1 tsp cardamom
• 1 tsp cumin
• 1 tsp sesame
• 100 g onions
• 4 garlic cloves
• 20 g ginger
• 20 g sesame oil
• 400 g coconut milk
• 100 g water
• 1 cube vegetable stock
• salt, pepper
• 600 g potatoes (waxy), cut into cubes
• 200 g carrots, sliced
• 400 g bush beans, blanched (possibly from the freezer)
• 200 g peas
• 200 g white beans, soaked and cooked
• coriander leaves for serving

Instructions

1. Weigh, peel and prepare all the ingredients.
2. Lightly roast the whole spices.
3. Mix the sesame oil, onion slices, garlic cloves and peeled ginger, add and sauté for three minutes.
4. Add the turmeric, coconut milk, water, stock cube, salt and pepper, cook and then purée.
5. Cook the bush beans and peas until soft and mix into the potato curry together with the white beans.

Season to taste, serve and sprinkle with coriander leaves.

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