Dry Potato & Green Bean Curry

4
Servings
20m
Prep Time
25m
Cook Time
45m
Ready In


"From Super Food Ideas August'16"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (310.5 g)
  • Calories 238.9
  • Total Fat - 13.2 g
  • Saturated Fat - 7.9 g
  • Cholesterol - 32.3 mg
  • Sodium - 1150.5 mg
  • Total Carbohydrate - 30 g
  • Dietary Fiber - 7.2 g
  • Sugars - 6.4 g
  • Protein - 4.3 g
  • Calcium - 80.8 mg
  • Iron - 2.2 mg
  • Vitamin C - 47.9 mg
  • Thiamin - 0.2 mg

Step 1

Place potatoes and salt in a large saucepan and add enough water to just cover potatoes and bring to the boil over medium-high heat and cook for 8 minutes or until just tender.

Step 2

Meanwhile, place butter, mustard seeds, cumin, turmeric, chilli powder and curry leaves in a frying pan over medium heat and cook, stirring, for 2 minutes or until butter is melted and foamy and then add onion, ginger and garlic and cook, stirring for 5 minutes or until onion has softened.

Step 3

Using a slotted spoon, transfer potatoes to a colander and drain.

Step 4

Add beans to boiling water and cook for 3 minutes or until tender and then drain beans, reserving 1 cup cooking water.

Step 5

Add tomato, potato and reserved cooking water to onion mixture and cover partially with a lid and cook, stirring occasionally, for 10 minutes or until most of the water has evaporated.

Step 6

Meanwhile, roughly chop coriander stems and keep leaves whole and then add coriander stems to the beans to curry.

Step 7

Drizzle with lemon juice and toss for 2 minutes or until heated through and then stir in garam masala and coriander leaves and serve with pappadums.

Tips & Variations


No special items needed.

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