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Green Beans & Potato Curry

A dish that is super easy and simple you can make it in just under 30 min. Yes, it's that fast. No need for complicated spices when making this green bean and potato curry. All you would need is a very few basic ingredients, that you may already have at home and voila! This vegan dish is ready in no time.
Course curry, plant-based, Side Dish, vegan, vegetarian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Author Fazna Irfan

Ingredients

  • 1/2 tbs Olive oil
  • 1/2 medium-size Onion
  • sprig of Curry leaves
  • 2 tsp Garlic/Ginger optional
  • 1-2 Green chilli
  • 1/2 tsp Turmeric powder
  • 300g or handful Green beans
  • 1/3 medium-size Tomato
  • 1/2 tsp Curry powder optional
  • pinch Chilli powder optional
  • Salt
  • 1/4 cup Coconut milk optional
  • 1 small-size Potatoes
  • 1/2 tbs Maldives fish optional

Instructions

  1. Wash the beans first then break both the ends of the beans by pulling it downwards, which will help remove the tough strings that run by the sides of the beans.

  2. Snap the beans into 3 or 4 pieces then split each piece into two vertically using a knife. You don't have to split it into two vertically if you don't want to. I like them split, this way the beans cooks much faster.

  3. Over high heat, heat the olive oil first then add a sprig of curry leaves, garlic/ginger, and the sliced onions. Cook until the onions are softer.

  4. Next, lower the heat to medium/low and combine the diced tomatoes, turmeric powder, curry powder, a pinch of chilli powder, as well as the prepped beans and diced small potatoes. 

  5. Sprinkle salt for seasoning then give it a good mix for the spices to coat well with the rest of the ingredients. Let it cook with the lids covered for about 10min

  6. NOTE - If at any point it becomes smoky, lower the heat level. Add a tbs of water or olive oil to it only if it looks dry and burned on the bottom. If not continue to cook with the lids covered on low heat.

  7. When the beans or potatoes looks cooked add the sliced green chilli, Maldives dry fish (optional) and as well as the coconut milk. Give it a good mix and let it cook for another minute or two then turn off the stove.

  8. Serve while it's still hot with a bowl of fresh steamy rice.