Ingredients

Method

• 500 g potatoes, peeled
• 250 g green beans, trimmed and cut in halves or thirds
• 2 T canola, olive or sunflower oil
• 2 t cumin seeds
• 2 t coriander seeds, lightly crushed
• 1 t chilli flakes
• ½ tsp ground turmeric
• 2 t curry powder
• salt to taste
• ¼ cup water
• fresh lemon juice, for serving
• Fresh coriander or flat-leaf parsley, for garnishing

Method

Ingredients

1. Place the potatoes in a pot of salted water and boil for about 20 minutes, until they are fork tender but not mushy. Drain and set aside until they are cool enough to cut into chunks (or halves if using baby potatoes).

2. Blanch the green beans and set aside.

3. Heat the oil in a small pan. Add the cumin seeds and toast for a few seconds, until they start to crackle and pop. Add the crushed coriander seeds, chilli flakes, ground turmeric, curry powder, and a pinch of salt and fry for a few seconds, taking care that the spices don’t burn.

4. Place the potatoes, green beans and water in a saucepan, along with the toasted spices. Cover and cook on low heat for 10–12 minutes.

5. Just before serving, squeeze over some fresh lemon juice and mix gently. Garnish with fresh coriander or flat-leaf parsley.

Cook's note:  Prepare the green beans by trimming the ends then drop them into a pot of boiling salted water for 2 minutes, then plunge them into a bowl of iced water for 3–4 minutes, this will help retain their bright green colour. Drain and pat dry before using as directed.

This recipe is part of Lizwe's Seven Colours Sunday Lunch. "Seven Colours, or 7 Colours, is a meal that includes rice, chicken or beef, and an array of vegetable side dishes that make a rainbow of colour on your plate. When I was growing up, Sunday mornings were for church, and then we’d go home to this fabulous feast, with all the family gathered around the table. From an early age, I used to help my mum prepare the dishes, and now it’s my turn to pass the knowledge on to my own children. I loved Sundays back then, and I still love to cook up a storm for my family now."

Find more South African recipes here.

This recipe is an extract from Dinner at Matloha's, published by Penguin Random House (Pty) Ltd and available at all good book stores.

ALSO READ: From girl-next-door to cookbook author: Liziwe Matloha on reaching your dreams