Heat oil in a wok or heavy frying pan over medium to hot heat. Add ginger, garlic, coriander, mustard seeds and fenugreek. Stir for 1 minute. Add 1/2 the stock and beans, cook, stirring for about 5 minutes until beans are tender. Mix tahini and remaining stock in a small bowl. Add to beans and cook for 2 minutes until liquid is reduced. Stir in fresh coriander just before serving,
Number of Servings: 5
Recipe submitted by SparkPeople user LINDALEFEBVRE.