Green Bean & Potato Curry

Posted on August 29, 2011


This is a great summer recipe.  It call all be cooked on the stove, and it uses fresh garden produce.  You can pair it with a meat curry or tandoori meats.   I love the textures in this dish: the creamy potatoes, tender beans, and crunch of all the seeds is a treat for the palette.

1/4 c. canola oil

1 tsp. cumin seeds

1 tsp. mustard seeds

1 tsp. onion seeds

1/4 tsp. chili pepper (Indian, not Mexican)–could use cayenne though

3 fresh tomatoes, chopped, or one can petite diced tomatoes

1 tsp. salt

1 tsp. grated ginger

1 tsp. minced garlic

3 c. fresh green beans

8 new potatoes, or 4 small russets, peeled and diced

1 1/4 c. water

chopped cilantro (optional)

Heat oil in a large, heavy bottomed pot.  Then add the cumin, mustard, and onion seeds. Saute.  Add the tomatoes (add juice if using canned).  Add the salt, ginger, and garlic.  Next, add the green beans and saute.  Add the water, bring to a boil, then cover and cook until veggies are tender.  Serve with chopped cilantro if desired.

NOTE:  if you live at a high altitude, I would recommend leaving the tomatoes out until the potatoes are tender.  The acid in the tomatoes can prevent the vegetables from cooking all the way.  Just stir them in towards the end and cook for a few minutes at that point.