The result is still a fragrant but subtle curry which relies heavily on the use of fresh coriander and is as wet as a weekend in Wales.
2 tbsp oil (peanut? I used olive oil)
1 tbsp yellow mustard powder
2 onions diced
1 celery stalk finely chopped
2 tsp ground cumin
1 tsp ground turmeric
2 tsp garam masala
1 tbsp coriander minced
3 large cloves garlic minced
1 tbsp ginger minced
500g pork mince
1 cup chicken stock (closer to 2 by the time I finished)
1 tbsp light soy sauce
1 tin cannellini beans (or substitute with green beans)
salt and pepper to taste
1 cup fresh coriander leaves rough chopped
1 tbsp flour (optional)
Chop the onion and celery and toss into the heated pan with olive oil. You could substitute with peanut oil or even ghee. Gently fry until the onion begins to soften and then add the garlic.
Add the mustard, cumin, turmeric and garam masala along with the minced ginger and cook for another couple of minutes.
Add the mince and continue stirring until browned.
At this point I added the minced coriander but if you are not a fan, leave this out.
Add the stock and mix thoroughly.
Add the cannellini beans and let it simmer gently for 20 minutes before adding the freshly chopped coriander and season as desired. If you prefer, use fresh green beans instead; they add great colour to the dish. It’s at this point you may want to add a little flour to help thicken it up a bit.
Serve alone with fresh green beans or with wholegrain rice. Try wheat instead of rice for something different. Just because I can, I’m serving with boiled potatoes tossed in butter and a little white pepper.