To prepare the green beans and spiced cashews, peel the green beans and steam them for 7-8 minutes.
toast sweetly cashews in a small pan, without fat (alternatively, you can use pine nuts).
Peel leek and cut it into very thin slices, brown it in a pan with a little oil and on low heat; season it with 2 teaspoons of curry, a pinch of cumin, if you like; as soon as the aromas begin to release, add the green beans, a little hot water and salt. Sauté the vegetables by adding the roasted cashews just before turning off the heat.
serve hot or warm. If you want, you can add a little fresh coriander.
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