Eating In

Cooking oil
10 curry leaves
4cm cinnamon stick
1 medium onion, sliced
2cm fresh ginger, grated
4 garlic cloves, minced
I green chilli, slit
650g potatoes
1 teaspoon salt
1 teaspoon ground black pepper
1 x 400g tin coconut milk
250g green beans
In a casserole (you will need one with a lid) heat some oil and add the curry leaves, cinnamon and onion. Cook for 10 minutes until the onion is soft but not coloured. Stir in the ginger, garlic and chilli and cook for two minutes. Add the potatoes, salt and pepper and coconut milk. Bring to a boil then simmer for 10 minutes. Add the beans. Cover the casserole and simmer until the beans and potatoes are tender.
Spoon some istoo onto the plate and spoon some tamarind shallots on top. Serve with bhature breads and/or basmati rice.