Short on time? Check out this curry of green beans and potato!
With few ingredients, you can still put a delicious dish on the table in no time. This vegan curry from India proves that. All you need for this dry curry are green beans and potato - that will be peeling peppers - and some seasoning such as garam masala and garlic. Tip: Make this vegan meal in the morning or the night before, that way your curry will taste even better.
Kitchenware
- wok pan with lid
Ingredients
- 500 gr green beans
- 250 gr potatoes
- 4 cloves garlic
- 3 el sunflower oil
- 1 el cumin seeds
- 1 fluorescent turmeric
- 1,5 fluorescent salt
- 2 fluorescent garam masala
Instructions
Preparation
- Remove the ends of the green beans and cut into pieces of about 1 cm.
- The potatoes can be cut into cubes of about 1.5 by 1.5 cm (without skin) and you may finely chop the garlic cloves.
Finish
- Heat 3 tbsp sunflower oil in a wok pan.
- Add 1 tbsp cumin seeds and the chopped garlic.
- After 1 minute, add the diced potatoes, along with 1 tsp turmeric.
- Stir everything well, put the heat on medium-high and put a lid on the pan.
- Let this stand for 5 minutes, stirring occasionally.
- Add the green beans, along with 1.5 tsp salt.
- You can put the lid back on the pan after this.
- Cook for 15 minutes on low heat, but don't forget to stir occasionally.
- Finally, add 2 tsp garam masala. Fry until the potatoes and beans are cooked.
- Then turn off the heat and serve.