Potato and green bean curry

Potato and green bean curry

If you like curry as I do, you are in luck! Today we prepare a potato and green bean curry I knew it would become a regular recipe on my monthly menu as soon as I tried it. The idea of ​​being able to prepare it in 30 minutes and with different vegetables is something that is less attractive, don't you agree?

This curried potato and green bean stew is a perfect proposition for the whole family. A recipe that, by not incorporating products of animal origin, becomes a fantastic option also for a vegan diet. And that you can turn into a very complete dish by incorporating a Cup of rice at the time of serving it.

Among the things that I liked about this dish, in addition to its flavor, I have to highlight its texture. The potatoes are tender, the beans slightly crisp and the broth chubby thanks to the potato and cornstarch. Also try it with broccoli or cauliflower, so you will not get bored of it.

The recipe

Potato and green bean curry
This potato and green bean curry is an ideal vegan proposal for the whole family. Accompany it with a glass of rice and you will have a complete plate.

Author
Recipe type: Vegetables
Rations: 3

Preparation time: 
Cooking time: 
Total time: 

Ingredients
  • 2 tablespoons of extra virgin olive oil
  • ½ red onion, minced
  • 1 garlic clove, minced
  • 3 large potatoes, peeled and diced
  • 300 g. green beans, clean and chopped
  • 1 tablespoon curry
  • ½ teaspoon turmeric
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cumin
  • Salt to taste
  • ¼ teaspoon black pepper
  • 2 cups of water or vegetable broth, approximately
  • 70 ml. coconut milk
  • 1 tablespoon cornstarch

Preparation
  1. To start, heat the oil in a saucepan and fry the onion and garlic for 6 minutes.
  2. Then add the potatoes and green beans and sauté for a couple of minutes.
  3. Next we add the spices and cover with vegetable broth.
  4. Bring to a boil and cook for 15-20 minutes until the potatoes and beans are tender.
  5. Meanwhile, in a container, mix the coconut milk with the cornstarch, until no lumps remain.
  6. Once the vegetables are tender, add the coconut milk with the cornstarch and stir and then cook the potato curry for two more minutes.
  7. We turned off the heat and enjoyed the potato and green bean curry.
  8. Aren't you going to eat it right away? Let it cool down and store in the fridge in an airtight container for up to 3 days.

 


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