This mild curry is wonderful with a cucumber raita (see footnote) and crusty bread to mop up its delicious sauce.
*Spinach is also good in this curry. Reduce the stock to 150ml and add 250g washed, drained and roughly chopped spinach with the French beans.
*For a simple accompaniment, serve with a cucumber raita: mix together half a finely chopped cucumber, 300ml Greek-style yoghurt and 2 tbsp chopped fresh coriander or mint.
I have made an eaten a lot of curries in my time, but this recipe was, perhaps, the most tasty I have ever made/eaten. The flavours were SO beautiful. I exchanged the green beans for broad beans and added some cashew nuts, but other than that stuck faithfully to what was in the recipe. Thanks SO much for sharing this fabulous recipe - 21 Apr 2012
One of the best curry's I've made and eaten,tasty and full of flavour! - 25 Apr 2017