You can cook this elegant curry in 25 minutes if necessary, but if you have the time to cook it slowly, the flavours really infuse, the sauce thickens and it’s even better. It goes really well with brown rice.
cut lengthways into wedges
Put a large family-sized, wide-bottomed pan over a high heat and leave to heat up. Once the pan is hot, reduce the heat to medium and add the onion, tomato and 3 tablespoons of water. Cover the pan and cook for about 5 minutes, stirring now and then and adding more water if the veg are sticking to the bottom of the pan. Add the garlic and ginger and continue to simmer for a further 5 minutes, covered, still stirring from time to time.
Meanwhile, put the kettle on to boil. Add the curry powder and turmeric to the pan and simmer for 3 minutes, still on a medium heat, stirring frequently. Add a tablespoon of water if anything starts to stick.
Add the beans, potatoes and salt along with 300ml of boiling water and stir well so that the potatoes and beans are coated in the sauce. Turn the heat up and bring to the boil, then reduce to a simmer and cook for 25 minutes. Stir every 10 minutes or so, so that the potatoes cook evenly. Depending on the type of potatoes, the curry might be cooked and good to serve in 25 to 30 minutes. Just make sure the potatoes are cooked through. However, if you’ve got the time to leave it to simmer for an extra 15 minutes, it will taste even better.
Add the coriander to the pan a few minutes before serving, then ladle the curry into bowls.