Potato and green bean curry stew

By Elisa Booker

May 30, 2017

Easy and tasty curry - veggies can be substituted for whatever is in season. Perfect with a roti to mop up all of the sauce

  • Prep: 5 mins
  • Cook: 40 mins

Ingredients

2 tbsp vegetable oil

1 tsp mustard seeds

2 dried red chillies

4-5 curry leaves

2 large onions (chopped)

1/2 tsp ground coriander

3/4 tsp garam masala

3/4 tsp ground turmeric

1/2 tsp chilli powder

2 tomatoes (quartered)

1 large potato - around 300g (peeled and cubed)

100g green beans (cut into inch long pieces)

300ml coconut milk

100ml water

salt and pepper to taste

Directions

1Heat oil in a pan and add the mustard seeds

2When they start to pop, add the dried chillies and curry leaves and saute for a few mins

3Add onions and stir over moderate heat for around 5 minutes until onions are soft

4Stir in coriander, garam masala, turmeric and chilli powder

5Add tomatoes and cook for 5 more minutes

6Add potatoes, mix well and cook for another 5 mins

7Add green beans, cook for a minute and then lower the heat and add the coconut milk and water and salt to taste

8Stir well, cover and cook for around 20 mins until the potatoes and beans are tender

9Check for seasoning and eat with rice and roti!

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