400 g (13 oz) raw beetroot, peeled and cut into matchsticks
200 g (7 oz) green beans, trimmed
6 plum tomatoes, chopped
250 ml (8 fl oz) water
100 ml (3 1/2 fl oz) canned coconut milk
juice of 1 lime
salt and pepper
chopped coriander, to garnish
Heat the oil in a large heavy-based saucepan until hot, then add the mustard seeds and cook over a medium heat for a few minutes until the seeds begin to pop, then add the onion, garlic and red chillies and cook, stirring occasionally, for 5 minutes until the onion is soft and translucent.
Add the remaining spices, the beetroot and green beans and cook for a further 1–2 minutes. Stir in the tomatoes and measurement water and simmer, uncovered, stirring occasionally, for 15–20 minutes or until the beetroot is tender.
Pour in the coconut milk and simmer for a further 1–2 minutes, then stir in the lime juice and season to taste. Ladle into warm bowls, scatter with chopped coriander and serve.