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Pakistani
Green Bean and Potato Curry
40 min total15 prep25 cook4 servings
ClassicVegetarianVegan
This delicious green bean and potato curry comes together SO quickly you'll be surprised! Goes perfect as an easy weeknight meal, as a main or a side.
Ingredients
pantry
- 0.25 cupoil
- 1/ tsp turmeric
- 1 tspcumin seeds
- 0.5 tspmango powder (aamchoor) (optional but highly recommended)
- 1.25 tspsalt (or to taste)
- 2whole green chillies
- 9oz potatoes (diced into bite sized pieces)
- 7oz green beans (chopped)
produce
- 1 mediumonion (finely diced)
- 3 clovesminced garlic
- 0.5 tspchilli flakes
- 0.75 tspcoriander powder
- 1 tsptomato puree
- 1-2 tbsp fresh coriander (to garnish)
Steps
- Preheat a pan over a high heat and add the oil.
- Allow to oil to warm up.
- Add the finely diced onion.
- Sauté this over a high heat, stirring often, until the onions become translucent and limp - about 5 minutes.
- Add in the minced garlic, all the spices (chilli flakes, turmeric, cumin seeds, coriander powder, mango powder, salt) and the green chillies.
- Mix through, then add the tomato purée.
- Continue to sauté this for 5 minutes.
- We don't want to onions to darken much - this recipe works better when the onions are lighter and are caramelised.
- You may need to turn the heat down to a medium flame if you find the onions are browning too much.
- Add the diced potatoes.
- Sauté for 3-5 minutes.
- Add the green beans. Sauté for 2-3 minutes.
- Turn the heat down to low, cover and cook for 8-10 minutes, or until the potatoes are tender.
- Stir in the chopped coriander and serve.
Tips
- Recipe Source: Fatima Cooks
Source: Fatima Cooks
