Simon Rimmer makes his own curry paste for this quick and easy vegetarian curry. Serve with jasmine rice and lime wedges.
For the curry paste, blend all of the curry paste ingredients in a blender until smooth (this may take a few minutes).
For the curry, heat the oil in a frying pan over a low heat. Fry the curry paste until fragrant.
Add the coconut milk and stock and bring the mixture to the boil. Reduce the heat and simmer for five minutes.
Add the chickpeas, red pepper, fine beans and broad beans and cook for a further 2-3 minutes.
Serve the curry with jasmine rice and lime wedges.
