Add one and half tbsp of oil to a pan on a high heat

Finely chop your onion, garlic, chilli and ginger and fry on a high heat for 2 minutes, stirring regularly

Drain and rinse your beans

Pour in the coconut milk and chopped tomatoes

Add the curry powder and ground black pepper

Squeeze in the lemon and add the beans and water

Let your curry boil and reduce so the sauce can thicken for about 8 minutes

Finely chop the dhania and add them in

Serve with the chapati