Potato Green Bean Curry Recipes

GREEN BEAN CURRY

Steps:

• Heat the oil in a saucepan over medium-high heat. Cook the onion, serrano pepper, garlic, and curry leaves in the oil until the onions are golden brown. Stir in the curry powder, fenugreek seeds, turmeric, and salt; cook another 3 minutes. Add the green beans to the mixture and stir until evenly coated. Reduce heat to medium-low and cook until the beans are al dente. Pour in the coconut milk and simmer at least 5 minutes more. Remove from heat and stir in the lime juice just before serving.

POTATO & GREEN BEAN CURRY

Steps:

• In a large frying pan put the oil, (split white) urad dal, chana dal, dried red chilies (torn into 3 or 4 pieces), and cumin seeds. Heat over high heat, tilting the pan back and forth frequently for even browning.
• When the mustard seeds have started popping and the dals (lentils) are light brown, add the onions, potatoes, green beans, green chili, salt and water. Stir to blend.
• Bring the water to a boil over high heat, reduce heat and simmer until a milky-like sauce has formed and the potatoes are very tender. Add a little more water, if needed, as the vegetables cook.
• Check for salt and stir in the garam masala. Turn off heat. Serve with poories or chapaties.
• Variations: Instead of green beans, you may use lima beans, or if you want to add petite frozen peas, add them 1-2 minutes before turning off the heat. A mixed vegetable curry also works well.

CURRIED SWEET POTATOES CAULIFLOWER AND GREEN BEANS

Steps:

• In a large nonstick skillet, heat oil over medium heat. Add onion and bell pepper.
• Cook, stirring occasionally, until tender, about 3 minutes.
• Sprinkle on flour, curry powder, cumin, salt and pepper. Cook, stirring, for 30 seconds.
• Add sweet potatoes and 2 ½ cups water to the skillet.
• Reduce heat to medium-low, cover and simmer for 10 minutes.
• Add cauliflower and green beans, cover, and cook until potatoes are tender and beans are crisp-tender, about 10 minutes.

CHICKEN, POTATO & GREEN BEAN CURRY

Steps:

• Heat the oil in a large frying pan and cook the onion and chicken together over a medium heat for 5 mins until the onion is soft.
• Add the potatoes, curry paste and passata, bring to the boil, then cover and gently simmer for 15 mins. Add the beans and a splash of water and cook for 10-15 mins more until all the vegetables are tender and the chicken is cooked through. Remove from the heat and stir in the yogurt. Serve with rice or naan.