Who says simple can’t be tasty? This green beans and potato curry is both easy to make and delicious. So if you’re looking for a quick meal that will please everyone, this is it! Moms everywhere will love this recipe.
Green Beans and Potato Curry is a delicious and easy-to-make meal
Green Beans and Potato Curry is quite a delectable dish. Packed with flavor, this curry uses ingredients commonly found in cupboards and fridges such as onion, garlic, ginger, potatoes, and cumin.
Preparing this meal is incredibly straightforward, making it a great choice for those busy weeknights when all you have time to do is whip up something fast – but still delicious.
You can eat this tasty green bean veggie punch with Indian roti or any bread. Or serve over hot basmati rice or quinoa and enjoy the complex yet simple layers of flavor that this scrumptious recipe creates.
Green beans are packed with flavor and nutrients, and potatoes add depth
Green beans are hugely packed with flavor and an array of important nutrients – from vitamins C and K to manganese, dietary fiber, and even protein. While green beans bring the flavor punch to any dish, adding potatoes gives it a whole new level of depth. Whether mashed, roasted, or baked, potatoes take any green bean-loaded meal to a completely different stratosphere.
Let us start preparing the recipe
This green beans and potato curry is a very budget-friendly recipe. It requires very simple very few ingredients to cook. You can use fresh beans or frozen ones. I like to prepare it with fresh ones but if I don’t have time or the beans are not in season, I prefer frozen ones.
While adding frozen veggies, give them a wash under running water and they make a very good meal.
Wash and cut all the veggies
Wash all the veggies
Wash all the veggies like green beans if using fresh. Peel onions, potatoes, and ginger and wash with cold water.
Cut the green beans into small pieces. Cut potatoes into small cubes and chop onions into medium-sized pieces.
Chop ginger and garlic into small pieces. And keep all the ingredients aside.
Chop ginger and garlic and chilies into small pieces
Chop ginger and garlic. Cut green chilies into small pieces. Green chilies are optional. If you want your dish to be mild, just avoid green chilies altogether. And keep all the ingredients aside.
Heat oil in a pan and add cumin
Heat oil in a pan and add cumin seeds. Let them splutter and add onions immediately. If you feel that you won’t be able to add onions immediately and cumin seeds may charr, switch off the heat and then add cumin. Cumin seeds should be heated only to release aromatic flavors.
Cook onions until translucent
Cook onions for 5-7 minutes until translucent. Stir in between to avoid the opinions getting stuck to the bottom. When onions become translucent, add ginger and garlic and cook for further 5 minutes.
Add spices and green beans
Add turmeric, curry powder, and green chilies at this stage. Stir and mix well and add green beams. Mix well and cook while covered with a lid. After almost 5-6 minutes add salt and potatoes and cook further.
Below is the recipe with instructions. Check it out and make this tasty and simple recipe to serve with rice or roti bread.
Green Bean and Potato Curry.
Ingredients
- 500 gm appx Green beans raw or frozen
- 2 medium or 1 large Potatoes
- 2 medium or 1 large Onions
- 2 tbs Olive oil
- 1 tsp Cumin seeds
- 1 tsp Turmeric powder
- 1 tsp Curry powder
- 2 small Green chillies (Optional)
- 1 tsp Salt to taste ( depends on your preference)
Notes
1. Wash green beans and cut them into small pieces.
2. Peel potatoes and onions and wash them in cold water.
3. Chop onions and cut the potatoes into cubes.
4. Chop garlic and ginger into tiny pieces and keep everything aside.
5. Keep a skillet on heat, add two tablespoons of oil, and keep it on medium heat.
6. When the oil is heated, add cumin seeds to the oil.
7. When the cumin seeds start spluttering, add onions immediately to stop the cumin seeds from getting burned.
8. Cook the onions on medium-low heat for about 5-7 minutes or more until the onions become translucent and change color to lightish brown.
9. Add ginger and garlic and cook on medium-low heat for 5-7 minutes, stirring in between.
10. Add spices like turmeric and curry powder at this stage and stir well to mix onion, garlic, and ginger. Also, add green chilies at this stage.
11. Add cut green beans and mix well. Cover it with a lid and let it cook for about 5 minutes. Stir and check if the beans are done. They should be tender at this stage.
12. Add salt and potatoes at this stage. Cook for 3-4 minutes and check if the potatoes are done.
13. Remove the lid and let it cook openly to remove any excess water from the cooked veggies. Take care so that the potatoes don’t become mushy.
14. Remove from flame and serve with roti or rice. Should I parboil potatoes before adding them to the curry?
No, you don’t need to parboil potatoes before adding them to the curry. Just make sure that you have cut them into small cubes and they will cook along with green beans in sufficient time.
Should I peel potatoes for Curry?
It depends. I like to peel potatoes for this curry, as it makes the potatoes softer and more flavorful. But if you don’t like to peel them, you can leave the skin on.
What type of potato is good for curry?
Red potatoes, Yukon gold potatoes, or Russet potatoes are all great for the curry. Choose whichever one you like best