1 tbsp vegetable oil
1 onions, finely sliced
1 inches fresh root ginger, peeled and grated
2 cloves garlic; crushed
2 green chillies, finely sliced (deseeded, if liked)
1 tsp nigella seeds
1 tsp cumin and coriander powders
1 tsp turmeric
300g new potatoes, halved or quartered if large
300g green beans, trimmed and halved
1 lime, zest, and juice of ½
300 ml vegetable stock
Coriander for garnish
1. Heat the oil in a large saucepan and cook the onions over a medium-high heat for 5-7 minutes, until soft and golden in places. Add in the ginger, garlic and the chilli, then fry for 2-3 minutes, until fragrant. Add the nigella seeds and spice powders and fry for another minute.
2. Add the vegetable stock to the pan and bring to boil. Add potatoes, bring to the boil. Cover and simmer for 20 minutes, until just cooked. Add the green beans and simmer, covered, for another 8 minutes, until tender but still bright green.
3. Add the lime zest and juice; season. Serve garnished with coriander.