Potato and green bean curry

IMG_0112 potato and green bean curry

So it’s the new year and you’re broke and sick of turkey.  You’re also wondering how to use up that stash of chilli powder you bought for our last curry recipe.  So here you go…  This is another one of the ‘pot luck’ (i.e. nothing in the fridge) recipes.  Sometimes they are the best ones.  Thanks to Madhur Jaffrey’s curry bible for the inspiration for this dish.

For 2 adults and a little one (brave though – it’s a bit spicy!)

  • 2 tbsp vegetable oil
  • 1 tbsp mustard seeds
  • 1 tbsp cumin seeds
  • 2 cloves garlic sliced
  • 1 inch ginger finely chopped
  • 1 red chilli chopped
  • 1/2 tsp turmeric
  • 1/2 tsp chilli powder
  • 500 g potatoes cut into 2 cm cubes
  • Water
  • 1 handful green beans
  • Pinch garam masala optional
  • Salt
  • Rice to serve

Method

Heat the oil in the pan (we use a wok with a lid) and add the mustard and cumin seeds.  Allow to cook until the seeds start to pop.  Add the garlic, ginger, chilli (ground and fresh), turmeric and potatoes.

Cook, stirring the potatoes continuously to stop them from sticking to the pan.  Add a drop of two of water to help stop the sticking.  Put the lid on the pan and continue to cook for about 15 minutes.  Open the lid every couple of minutes to stir the potatoes.

Add the green beans and cook for a further 3-4 minutes.  Stir in a pinch of garam masala.  Serve on a bed of rice.

Thanks for reading!  We’ll be posting again soon.  Keep in touch.

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