£1.32 COST PER SERVING
Green bean & tomato curry by Monisha Bharadwaj from Indian in 7 Photo by Gareth Morgans
ERVES 4 prep 10 mins | cook 20 mins
• 1 tsp black or brown mustard seeds
• 1 large onion, fi nely chopped
• 1 tsp ground turmeric
• 1 tsp medium chilli powder
• 400g (14oz) green beans, chopped into 2cm (¾in) pieces
• 2 ripe tomatoes, coarsely grated and skin removed
• 2 tbsp unsalted cashew nuts
1 Warm 2 tbsp sunfl ower oil in a heavy-based frying pan over a high heat and add the mustard seeds. When they pop, add the onion. Cook for 3–4 minutes (still over a high heat) until it begins to change colour, then reduce the heat and cook for a further 2–3 minutes until soft.
2 Tip in the turmeric and chilli powder and cook for a couple of minutes, then stir in the green beans. Pour in the tomatoes and season with salt.
3 Bring to the boil, then reduce the heat, cover and simmer for 10 minutes, or until the beans are cooked. Add the cashews, remove from the heat and serve hot.
PER SERVING cals 91 | protein 3.7g | carbs 15.7g