This week's dish is an exemplary vegetarian curry that's a cinch to prepare.

It's not too spicy but there's a touch of chilli powder to give it a little heat - tweak as you see fit. It's worth taking your time to crush the ginger and garlic to a paste as it makes a palpable difference to the flavour.

Part-cook the french beans and potatoes in boiling water so that by the time everything is sauteed the vegetables are perfectly cooked and have a wonderful texture.

Potato and green bean curry

Serves 4

10g ginger

2 cloves of garlic

2tbsp vegetable oil

Half tsp cumin seeds

3 large Maris Piper potatoes, diced into 1cm cubes and boiled for 2 minutes

Half tsp turmeric powder

A pinch of salt

Half tsp red chilli powder

200g part-cooked fine french beans, cut into 1cm-long pieces

1 large ripe tomato, finely chopped

Juice of half a lime

Peel the ginger and garlic, then pound them to a paste in a pestle and mortar.

Heat the vegetable oil in a large saucepan over a medium heat, then add the cumin and saute for 20 seconds before adding the diced potatoes and sauteeing for 2 minutes.

Next add the turmeric, salt and chilli powder to the pan, and saute for a further 2 minutes.

Add the ginger and garlic paste, stir well and saute the potatoes for 2 more minutes, then add the fine beans and saute for 1 minute. Lastly, add the chopped tomato. Remove the pan from the stove, add the lime juice then mix well before serving.