Dry Potato & Green Bean Curry
Recipe: #25301
December 01, 2016
Categories: Side Dishes, Beans, Potatoes, Gluten-Free, No Eggs, Vegetarian, Fresh Tomatoes, Green Beans, Kosher Dairy, Vegetarian Dinner, more
"From Super Food Ideas August'16"
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
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