Name: Potato and green bean curry stew
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
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

AuthorElisa BookerDifficultyBeginner

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

Yields1 Serving

Prep Time5 minsCook Time40 minsTotal Time45 mins

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

Heat oil in a pan and add the mustard seeds

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

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

Stir in coriander, garam masala, turmeric and chilli powder

Add tomatoes and cook for 5 more minutes

Add potatoes, mix well and cook for another 5 mins

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

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

Check for seasoning and eat with rice and roti!

Ingredients