Curry with green beans and potatoes

October 15, 2012

A busy week meant I kept this dish very simple. It’s the perfect midweek supper. Lots of flavour and ready in less than half an hour. Green beans were the starting point then spuds for bulk and finally cherry tomatoes (colourwise I couldn’t resist!!!) completed the dish.

The fire and heat come from the chili and ginger then for the Indian flavour it’s equal parts coriander powder and turmeric and 1/2 the amount again of cumin seeds. It’s a mix that works with any veg and obviously you can dial the heat up or down by using as much chili as you want. Dried works just fine as well.

A simple curry with green beans and potatoes

You’ll need:

Coconut vegetable oil

1 thumbsize piece ginger peeled and finely chopped

4 heads garlic finely sliced

1/2 red chilli chopped (remove some or all of the seeds if you don’t like things too hot)

1 teaspoon coriander powder

1 teaspoon turmeric

1/2 teaspoon cumin seeds

200gr (1about 12 cherry tomatoes )

About 300 ml vegetable stock

800gr potatoes

200gr green beans

With this recipe you need to have everything ready to go before you start so it’ s a little different to most of my recipes where you throw on an onion and mooch around preparing everything else as it gently fries. This one is more on the fast and furious side. You can do it as you go but you’ll need to be fast. The upside is that the dish is ready in about 20 minutes and you can’t say that about a lot of curries (well, mine anyway).

Right, so to get going have the garlic, ginger and chilli prepared as described above. Peel the potatoes and chop into large bitesize pieces. Wash the tomatoes and cut in half. That should do it for now.

Heat a generous dollop of coconut oil on the pan. Add the garlic, ginger and chilli and gently fry for a minute or two before adding the spices along with a generous pinch of salt. Fry for another minute then add the tomatoes. Gently cook for a couple of minutes before adding the potatoes  and the stock. Cook over a gentle heat for about 10 minutes and while this is happening wash,  top and tail your beans. Now would also be a good time to put on your rice if you’re having some. Add the beans to the pan. Cook for a further 6 -7 minutes until the beans and spuds are tender.  Serve with rice and/or naan bread.  This recipe will easily feed 2-3 hungry people, 4-5 if you serve it with some daal.

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