My grocery store carries a fun mix of fingerling, red and purple potatoes. I think they make a fun addition to dishes, plus their skin is so tender I don't need to peel them. I decided to pair them up with my mother's green bean curry recipe today. This is the recipe that came out and it was a fantastic side dish with rice.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAsrNdoh30Ae1ceGYJZtJzMa6fy40f4b7B3O87-NDv_UAyF5BhM14AdDExMJBvuhKTJc8j3uSZhs4xq1YQ2S4nzAuoBTGlk-e_Ypn295H_cV3u-X5GYazhYW5pGlg1GgiZZ_trJN9ptPk/s640/Green+Bean+and+Potato+Curry+2.jpg)
1lb of frozen of fresh green beans (see note)
1lb potatoes diced into small cubes
1 medium onion
1-2 green chilies sliced
12-15 curry leaves
1-2 pandan leaves (rampe)
1 medium onion chopped
2 green chilies sliced (seeded for less heat)
1 cinnamon stick
1 1/2 tsp of fennugreek seeds
1 1/2 tsp of mustard seeds
1 1/2 tsp of cumin seeds
3/4 tsp of sugar
1/2 tsp of turmeric powder
Red chili powder (to taste)
1-2Tbs of curry powder
salt to taste
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ7sG2ccWtYVCHiP20KyaJD7eCTTLFmZFhdmhXcGd-0K8TdFC4Fahh4pUNTapxKYsF5YhhWJLtPLnrJ4haF5o1NLMWdwuvRclPGduoz8SXJAbUMQ_HxQyOkAVwpeWaXRS-IzNEgbFse8E/s200/100_5473.jpg)
1/2 cup of coconut milk (or cow's milk if you prefer)
Notes: You can use frozen or fresh green beans for this dish. I used frozen green beans. You can cut them into smaller pieces if you desire. If you do, adjust your cooking time because they will cook faster.
Directions:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj3eNMiyAss0JOHXyrfA3XNi6_-xucxp0c5rkSLZia37xLCgd-_hg0d55etkkKU35Ef-Xtdpple8mbZmOZ9AoK5aPXUSteT5G-_wQsk3VyNRNEHe9PNH5yry60rZXF0nxQVWiCeYonF7E/s200/100_5475.jpg)
Then add the diced potatoes and some salt to season. Note: cut the potatoes in small enough cubes so they cook quickly. Peel regular potatoes, but if you use this variety shown peeling is not necessary.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7OtF-pvBdljgOTRHGnziSDZ2sfh_2nKJmAee_3C30REAZGtGOH-jBw6kS7vphI5_l-hHBHe25Kgsx1RVz9skns-vc3n8h1h8XLWnmBXBv2oHKTd9m-9_ZMVGTVHxbXncugGd6iFqqNnU/s200/100_5478.jpg)
Next add the cleaned fresh or frozen green beans to the pan and saute. Season with red chili powder, curry powder, sugar, some salt to season and turmeric. Saute for a few minutes.
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq4-0XLRLJ4vW_1f1W0XKuUB44TdFExkyO18cauoT3vCFK_kWH8mwdK5s93xDu6hSa88_wiuhQZDLuS71pcelkYKVVbVI_-lA4YjYhM3idLQJKA-wpLPs4JpI1DOB__lp00aI6BEmOCQI/s200/100_5480.jpg)
Then add the 1/2 cup of water and stir well. Put a lid on the pan and cook for 5-7 minutes until potatoes are cooked through. (stir as needed while covered)
Then add coconut milk (or regular milk) and cook for another 2-3 minutes. Taste for salt and seasoning. Serve as part of a rice and curry meal. Enjoy.
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