About 20 minutes before the potatoes will be ready, start the topping. Heat the oil, add the onion and cook gently for 5 min, stirring frequently. Add garlic, turmeric, cumin, curry paste and cook gently for 1 minute.

Stir in tomatoes, beans, lemon juice, tomato puree, water and chopped mint. Season, then cover and cook gently for 10 minutes, stirring frequently.

When potatoes are done, cut in half and mash flesh lightly with a fork. Spoon bean mixture on top, garnish with mint or coriander sprigs.

Can be served with soya plain yoghurt.

You can mess around with the spices in this!

From my "Indian Vegetarian Cooking" book (Louise Steele).