200g potatoes, washed
400g green beans, topped and tailed
2 tbsp sunflower or olive oil
½ tsp cumin seeds
1/4 tsp turmeric
4-5 garlic cloves, chopped
2 tsp peeled and grated root ginger
Place the potatoes in a pan of water and partially boil them in their skins for about 15 minutes until slightly tender or partially boiled.
Allow them to cool and then peel them and cut into 2cm cubes.
Meanwhile, cut the beans into 2cm pieces.
Heat the oil in a wok and add the cumin seeds and fry for a minute until they sizzle. Then add the turmeric and mix. Add the garlic and continue to sauté for a few seconds. Tip in the potatoes and sauté for 3-4 minutes until the potatoes are smothered in the spices. Tip in the beans and continue cooking for 5 minutes. Mix in the ginger and cook for a further minute until the beans are tender. Serve hot.