Ceylonese Spiced Runner Beans

• 300 g runner beans
• 2 tablespoons sunflower oil
• 1 garlic clove, finely chopped
• 1/2 teaspoon cumin seed
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground coriander
• 2 tomatoes, roughly chopped
• 1 teaspoon grated gingerroot
• 1 teaspoon caster sugar
• 1/2 teaspoon salt
• 1/2 lemon, juice of
• 1 tablespoon chopped fresh coriander

1. String the beans then diagonally slice them into 4cm lengths.
2. Cook in a pan of boiling salted water for exactly 1 minute, then drain.
3. Heat the oil in a large pan and cook the garlic for 1 minute.
4. Add the cumin and mustard seeds and cook for 1 minute, then add the ground spices and cook for a further minute.
5. Stir in the chopped tomatoes and simmer for 1-2 minutes until softened and a little pulpy.
6. stir in the beans, ginger, sugar, salt and lemon juice and simmer together for 3-4 minutes until the beans are tender.
7. Stir in the fresh coriander and serve.

runner beans, sunflower oil, garlic, cumin, mustard seeds, ground turmeric, ground coriander, tomatoes, gingerroot, caster sugar, salt, lemon, fresh coriander

Taken from www.food.com/recipe/ceylonese-spiced-runner-beans-111959 (may not work)