Ingredients

Method

• 250 g dried sugar beans
• 6 T oil
• 1 cinnamon stick
• 1 star anise
• 1 bay leaf
• 1⁄2 t fennel seeds
• 1 onion, chopped
• 1 sprig curry leaves
• 1 sprig thyme
• 1 T garlic-and-ginger paste
• 1 t turmeric
• 2 T curry powder
• 1 tomato, chopped
• 2 potatoes, quartered
• Coriander or curry leaves, to garnish

Method

Ingredients

Boil the sugar beans until tender, then set aside. Do not drain them.

Heat the oil in a saucepan, then add the spices. Cook until the seeds pop.

Add the onion, curry leaves, thyme, ginger and garlic and stir until the onion is cooked. Add the turmeric, curry powder and tomato.

Stir, then add the potatoes and cook until tender (add water if necessary).

Add the beans and their cooking water and boil for 15 minutes. Garnish with coriander or curry leaves to serve.

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