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.
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
1/2 cup of water
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.
Heat 1 Tbs of canola oil in large pan and add fennugreek seeds, cumin seeds, mustard seeds, pandan leaves, curry leaves and cinnamon stick for 1 minute to saute. Next add onion and season with some salt. Saute for a few minutes. Note: season every layer of ingredients with salt to make sure every ingredient has flavor.
Saute the potatoes with onions for 5 minutes so they start to cook and get tender.
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.
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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