Tomato & green bean curry with flatbreads

Heat the oil in a large heavybased saucepan and fry the onion for 10 minutes until soft and translucent – you may need to pour in a little water if it starts to catch.

Add the garlic, curry powder and turmeric and fry for a further 2-3 minutes, splashing in a little more water if needed. Add the curry leaves and mustard seeds until the seeds start to pop.

Tip in the tomatoes and cook, covered, over a low heat for 4-5 minutes until they start to break down, then add the coconut cream and 4 tbsp water. Add the green beans, then season. Cover with a lid and cook over a low heat for a further 8-10 minutes, until the beans are tender. Heat the flatbreads or wraps according to pack instructions and serve alongside the curry.