The apple adds a surprisingly fresh touch to this Indian-spiced vegan brown bean dish from the Nutrition Centre.

1. Rinse the brown beans in a sieve and drain.
2. Clean the vegetables. Slice the leek into rings, the onion into shreds and the pepper into cubes.
3. Peel and grate the piece of ginger.
4. Wash the coriander. Cut some of the stalks small.
5. Wash the apple and dice it.
6. Heat 1 tablespoon of oil and fry the ginger, curry, cumin seeds and ground coriander until fragrant.
7. Add the leeks and braise for 5 minutes.
8. Fry the onion in the rest of the oil until translucent. Fry the pepper and the finely chopped coriander stalks with it.
9. Add the brown beans and let them heat up.
10. Stir the diced apple into the leeks and heat through well.
11. Serve the apple leek curry with the brown beans and sprinkle generously with coriander leaves.

Coriander left over?
Wrap the rest of the coriander in sheets of wet kitchen paper. Store the herbs at the bottom of the fridge. They will keep for another 3 days or so.

Source: Nutrition Centre