December 01, 2016
Dinner, Side Dishes, Beans,
Vegetables, Potatoes , Budget-Friendly, Quick Meals, Entertaining, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Vegetarian, Fresh Tomatoes, Green Beans, Kosher Dairy more
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"From Super Food Ideas August'16"
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.
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.
Using a slotted spoon, transfer potatoes to a colander and drain.
Add beans to boiling water and cook for 3 minutes or until tender and then drain beans, reserving 1 cup cooking water.
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.
Meanwhile, roughly chop coriander stems and keep leaves whole and then add coriander stems to the beans to curry.
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.
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