An all-time favourite! Fresh green beans cooked in a deliciously simple spiced tomato sauce. This dish makes a great accompanied with the Lentils and Rice with Caramelised Onions. 

To skin fresh tomatoes, prick them with a fork and plunge them into a pan of boiling water for about 5 minutes, or until the skin starts to split. Remove the tomatoes with a spoon and allow to cool, before peeling away the outer skin and chopping finely.

Heat 1 tablespoon of the olive oil in a medium-large frying pan and fry the green beans gently for about 2 minutes on a low-medium heat. Transfer the beans to a plate and set aside.

Meanwhile heat the remaining tablespoon of oil in the frying pan. Add the chopped tomatoes and onions, sauté gently for 5 minutes, then add the garlic, tomato purée, ginger, ground cinnamon and coriander and mix together well. Simmer gently for 10 minutes over a low heat, stirring often.

Add the green beans to the tomato mixture along with the 200ml of water. Cover and simmer gently for a further 15 minutes. Season with a pinch of sea salt and freshly ground black pepper to taste. This can be eaten warm, or more traditionally, at room temperature.