2 tablespoons olive oil
1 red onion, thinly sliced
1 small fennel bulb, thinly sliced, fronds reserved
1 red capsicum, thinly sliced
2 garlic cloves, crushed
½ teaspoon each ground coriander, cumin and smoked paprika
¼ teaspoon ground cinnamon
500 grams green beans, stalk end trimmed
1 x 400 gram tin crushed Italian tomatoes
¼ cup water
handful basil, chopped
½ cup thick plain yoghurt
1 clove garlic, crushed
Heat the oil in a large sauté pan. Add the onion, fennel and capsicum, season with salt then cover and cook for 5 minutes.
Stir in the garlic and all the spices and cook for 1 minute.
Add the beans, tomatoes and water. Season then cover and cook over a low heat for 25-30 minutes, stirring occasionally until the beans are tender and the sauce is reduced and thick. Cool until just warm then stir in the basil.
To serve: Transfer the beans to a platter. Combine the yoghurt and garlic and drizzle over the top then scatter with the reserved fennel fronds. Grind over a little pepper and a pinch of smoked paprika and serve warm or at room temperature.
Cook’s Tip: If available, use a mixture of round and flat green beans.