Instructions

1. Thinly slice the onion and garlic. Finely chop the turmeric root and ginger.
2. Heat the oil in a large saucepan and fry the onion for 5 minutes or until soft. Add the garlic, turmeric root and ginger and fry for another minute or so.
3. Add the spices, stir for a few seconds, then add the tomato purée and chopped tomatoes. Stir again for a few seconds. Add the chopped carrot and stir again.
4. Pour in a glassful of water (about 300 ml), then add the cinnamon piece and bring to the boil. Cook for about 10-15 minutes, until you get a thick, creamy sauce.
5. Add the peas and beans, bring to the boil. Add your chosen greens and cook for another 3-5 minutes. Add the coconut milk and more water, if needed - you should have thick, silky stew.
6. Simmer for a couple of minutes, then taste and season with more salt, if needed.
7. Serve with chopped mint leaves scattered on top.