Spice Mix Ingredients: coriander seeds, cumin seeds, salt, black pepper, garam masala (includes cloves, fenugreek seeds, yellow mustard seeds, poppy seeds, ginger), paprika, turmeric, cayenne, cardamom

Allergens: see ingredients in bold

Ingredients:

• 1 packet Keralan curry spice blend (recipe card included)

• 1 onion, finely sliced

• 300ml 'secret sauce'

• 1 tbsp vegetable oil

• 1 tin haricot or cannellini beans, drained and rinsed, or 150g dried beans, soaked overnight then simmered until tender

• 1 tin chopped tomatoes (or better, a tin of whole tomatoes, blended)

• 1 small cauliflower, cut into small florets and just cooked

• 150g green beans, cut into short lengths

• chopped coriander to serve

Recipe:

1. Fry the onion gently in the oil until soft

2. Add the spices and fry until fragrant, then add the 'secret sauce' and tomatoes and bring to the boil

3. Stir in the tinned beans and simmer for at least an hour

4. About 20 minutes before serving, add the cauliflower and green beans

5. Serve with rice or chapatis and chopped coriander.

Cook's Notes:

• You could use a variety of beans in this curry and serve as a side dish with a range of others. Or try 300g butternut squash, peeled, cut into 1cm cubes and added with the beans, in place of the cauliflower and green beans.

• If you want to make a fish curry, make up the sauce in steps 1 & 2, and gently poach chunks of firm fish or prawns in the hot sauce.

• You could add some chicken pieces to the above recipe if you don’t want it vegetarian: add with the cauliflower and beans, and check it is cooked through before serving.

• This will also work with lamb or beef cut into bite-sized pieces: fry the meat with the spices, then add the sauce elements, cover and cook over a low heat or in a low oven until tender.

• If you like a Jalfrezi curry just add plenty of small, finely chopped chillies with the spices.