Recipe: GREEN BEAN AND POTATO CURRY

[Guest guest]

GREEN BEAN AND POTATO CURRY

 

This is an Easy Fix, although it does take a little while for those vegetables

to cook. It

reheats very nicely the following day.

 

(NOTE: If youÕre really really in a hurry, you can use canned tomatoes (although

they wonÕt

look as pretty as the fresh sliced ones), canned or frozen green beans, and

ginger and

garlic out of a jar. The vegetables will take less time to cook, especdially if

you cut the

potatoes into a smaller dice. Making it from scratch, obviously, tastes nicer.)

 

1 Tbsp canola oil

1 tsp cumin seeds

1 tsp brown mustard seeds

1 tsp crushed red chilies

3 or 4 fresh tomatoes, sliced

1 tsp salt or to taste

1-1/2 tsp fresh gingerroot, finely chopped

1 tsp crushed garlic

1 tsp cayenne pepper - or to taste

1/2 lb fresh green beans, cut in 1-inch lengths

2 medium-sized potatoes, peeled and diced

1-1/4 cups waterGarnish: chopped cilantro leaves, finely chopped fresh green

chilies

 

Heat the oil in a large pan, add the cumin seeds and mustard seds together with

the

chilies, stirring well. The seeds will start to pop - stand back! Quickly add

the tomatoes

(which will stop those seeds from flying out of the pan) and stir for about 3

minutes or so.

 

Add the rest of the ingredients, except for water and garnish, to the pan,

stirring well for

about five minutes.

 

Add tge water and reduce the heat, simmering for 12 to 15 minutes or until

everything is

nicely tender but not mushy.

 

Turn out onto a platter, garnish, and serve with hot boiled rice.

 

Very easy and very good.

 

Love, Pat