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1. Trim the French beans and cut them into bite-size pieces; finely chop the onion, mince the garlic and ginger, roughly chop the cilantro, and cut the lime into wedges.
400 g French beans,
1 piece Yellow onion,
4 clove Garlic cloves,
1 tbsp Fresh ginger,
0.5 cup Fresh cilantro leaves and tender stems,
1 piece Lime
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2. Heat coconut oil in a wide saucepan over medium heat, then add the onion and cook until translucent and lightly golden; stir in the garlic, ginger, cumin, coriander, turmeric, red chili flakes, salt, and black pepper and cook until fragrant.
1 tbsp Coconut oil,
1 tsp Ground cumin,
1 tsp Ground coriander,
0.5 tsp Ground turmeric,
0.2 tsp Red chili flakes,
1 tsp Fine sea salt,
0.2 tsp Freshly ground black pepper
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3. Stir in the crushed tomatoes and simmer briefly, then pour in the coconut milk and water and bring the sauce to a gentle simmer, stirring to combine.
1 can Coconut milk (full-fat, unsweetened),
1 cup Crushed tomatoes,
0.5 cup Water
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4. Add the French beans and chickpeas to the pan, stir to coat in the sauce, then cover and simmer over medium-low heat, stirring occasionally, until the beans are tender but still bright and the curry has thickened slightly.
400 g French beans,
2 cup Cooked chickpeas
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5. Stir most of the cilantro into the curry, adjust seasoning with more salt and pepper if needed, then remove from heat and serve topped with the remaining cilantro and lime wedges on the side for squeezing at the table.
1 tsp Fine sea salt,
0.2 tsp Freshly ground black pepper,
0.5 cup Fresh cilantro leaves and tender stems,
1 piece Lime
