Green Bean Curry

Ingredients

• Fresh green beans, trimmed and cut into 1-inch pieces - 2 cups
• Potatoes, peeled and diced - 1 large
• Onion, finely chopped - 1 medium
• Garlic, minced - 3 cloves
• Fresh ginger, grated - 1 tablespoon
• Tomato, chopped - 1 medium
• Coconut milk - 1 can (13.5 oz)
• Vegetable oil - 2 tablespoons
• Curry powder - 2 tablespoons
• Turmeric powder - 1 teaspoon
• Cumin seeds - 1 teaspoon
• Salt - to taste
• Fresh cilantro, chopped (for garnish) - 2 tablespoons

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the cumin seeds and sauté until they begin to pop, which should take about 1 minute.
2. Add the chopped onions to the pot. Sauté for 5-7 minutes, or until they turn golden brown and fragrant.
3. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until aromatic.
4. Add the chopped tomato, curry powder, and turmeric. Cook for 3-4 minutes, allowing the tomatoes to soften and the spices to meld.
5. Incorporate the diced potatoes and stir well to coat them in the spice mixture. Cook for 5 minutes.
6. Pour in the coconut milk and add the green beans. Stir to combine and bring the mixture to a gentle simmer.
7. Reduce the heat to low, cover the pot, and cook for 15-20 minutes, or until the potatoes are tender and the green beans are bright and crisp.
8. Season with salt to taste, and garnish with fresh cilantro before serving.

Nutrition