Green Bean & Potato Curry
Ingredients
750 grams McCain Frozen Green Beans
2 medium sized potatoes cooked & diced
Oil
1 large onion sliced
3 teaspoons garlic and ginger
3 heaped tablespoons curry powder of choice
2 large tomatoes chopped
A sprig of curry leaf
Water
1 tin red kidney beans rinsed and drained
2 teaspoons garam masala
Chopped coriander
Salt and pepper to taste
Servings
5
Products we used
Directions
Prep Time: 5 minutes
Total Time: 40 minutes
- Heat oil in a large pot on medium to high heat
- Add the onions and fry until translucent, then add the garlic and ginger to the pot
- Lower the heat and fry off for about a minute
- Add the curry powder and make sure the spice doesn’t burn – add a drop or two of water to prevent this from happening
- Now add the tomatoes, curry leaves and green beans and season
- Mix well and cover and cook for about 10 - 15 minutes before adding the potatoes – add water if necessary
- Allow to simmer on medium to low heat for about 8 minutes before adding the red kidney beans
- Simmer for 5 minutes, sprinkle garam masala and chopped coriander and turn of the heat
- Adjust seasoning and serve with roti or rice
- Enjoy with friends and family.
Photo & Recipe: @Apriena (on Instagram) [CREDIT]
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