Green bean stew & chickpea dosas

This creamy curry packs a flavour punch and is a great health booster all round. The coconut helps protect the liver and the spices give the immune system a boost and are anti-inflammatory. The ginger is a great natural way to detoxify the liver. The coriander helps sooth, heal and protect the liver too. Serve with the jasmine rice recipe below for a hearty nourishing meal.

​chickpea dosa pancake:

  • 1/2 ts himalayan salt

  • 150 gr chickpea flour

  • 250ml water

  • finely chopped onion

  • curry spices

  • 2 tbs coconut oil for frying

green been & potato stew with crispy onions:

  • 2 tbs coconut oil

  • 1 red chilli

  • 1 large onion

  • 1 ts mustard seeds

  • 5-6 dried curry leaves

  • 1 ts turmeric

  • 1/2 ts ground coriander

  • 1/2 ts garam masala

  • 1/2 ts fenugreek

  • 1/2 ts tomatoe puree + 3 tbs filtered water

  • 250 g new potatoes

  • 1 large handful of green beans, end cut off and cut in half

  • 1/2 cup of frozen peas or broad beans

  • 1 large handful fresh coriander leaves

  • 1 can of coconut milk + 100ml filtered water

Ingredients (serves 4)


Mix batter ingredients and leave to rest for 30 minutes. Heat a frying pan or crepe pan with a little coconut oil. Add a ladle of batter and swirl around to coat the bottom of the pan in a thin layer. When the edges go golden, flip over na cook the other side till golden too. Transfer to a warm plate, once cooked. Repeat the process till you have used up all the batter. They can be kept in the fridge for up to 3 days.

Heat the coconut oil in a large saucepan. Add the mustard seeds and when they start popping add the chillies and curry leaves and sauté for a few minutes before adding the onions. Cook till they’ve softened, approximately about 6-7 minutes. Add the ground coriander, garam masala, turmeric, fenugreek and chilli powder. Cook on a medium heat for 5 minutes. Add the tomatoes puree with 3 tbs filtered water and mix well. Cook till the spices are nice and fragrant, for about 5 minutes. Add the potatoes and another tbs filtered water and simmer for 8 minutes. Add the green beans and a good pinch of salt. Lower the heat and gently stir in the coconut milks and 100 ml water. Add the coriander leaves (reserve a few for garnishing later) and cook for 20-25 minutes, till the potatoes are cooked through but still have a bite. Check for seasoning and add more salt if needed and a generous pinch of black pepper before serving.