Dry Potato & Green Bean Curry

Step 1: Place potatoes and salt in a large saucepan and add enough water to just cover potatoes and bring to the boil over medium-high heat and cook for 8 minutes or until just tender.

Step 2: Meanwhile, place butter, mustard seeds, cumin, turmeric, chilli powder and curry leaves in a frying pan over medium heat and cook, stirring, for 2 minutes or until butter is melted and foamy and then add onion, ginger and garlic and cook, stirring for 5 minutes or until onion has softened.

Step 3: Using a slotted spoon, transfer potatoes to a colander and drain.

Step 4: Add beans to boiling water and cook for 3 minutes or until tender and then drain beans, reserving 1 cup cooking water.

Step 5: Add tomato, potato and reserved cooking water to onion mixture and cover partially with a lid and cook, stirring occasionally, for 10 minutes or until most of the water has evaporated.

Step 6: Meanwhile, roughly chop coriander stems and keep leaves whole and then add coriander stems to the beans to curry.

Step 7: Drizzle with lemon juice and toss for 2 minutes or until heated through and then stir in garam masala and coriander leaves and serve with pappadums.