Greetings from Plant Life! This is a tasty little lunch that we whipped up. It has a lot of options for embellishment because it uses only three main ingredients, but we stuck to the basics for starters. Flavor-wise, it has a nice hint of Indian inspired spice without being over-whelming–good for people who might want to try Indian foods but are worried about the strong flavors (I personally am obsessed with Indian food because it has wonderful flavors and has strong plant-based roots!). It sounds weird, but the potatoes are “meaty” and give the recipe some great mouth feel. Prep is not hard, and if you’re pressed for time like we usually are, we just used canned stuff to make things faster. Check it out:
Potato & Green Bean Curry (Serves 4 or 1 of me for two meals)
1 lb small new potatoes (ah, tasty youth!)
8 oz thin green beans (we used French-style canned)
2 Green Chiles
1/4-1/2 cup vegetable broth (oil free)
1/2 teaspoon of Cumin seeds
1/2 teaspoon of ground Turmeric
1/4 teaspoon of garam masala
1 clove of garlic
Salt to taste
1/4 teaspoon of curry
Preparation:
Scrub the potatoes and cut into thick slices. If using fresh green beans, top and tail them (cut the ends off) and cut into 1″ lengths. Or, if you are a boss like us, just open that can, drain, and ride! Slice up the Chiles or if you want to play, Chile roulette (bite a whole one at random) that’s on you!
Some people might use butter and oil on this next step (if you’re not an oil-free vegan, the recipe suggests sunflower oil), but we just use vegetable broth in a frying pan over high heat. Add the Chiles, cumin, turmeric, masala, curry, and garlic once the broth is hot. Remember, you can add more of any of these to suit your tastes!
After stir frying the above for 30-60 seconds, we added the potatoes and salt to taste (we don’t use much/any). Then we stirred it around to coat the potatoes. Once done, we added in the beans, covered the pan, and reduced teh heat to medium, cooking about 15 more minutes with an occasional stir, to make us feel cool and useful.
The dish is ready as soon as the potatoes are tender. We served this over some brown rice (instructions sold separately).
Enjoy the Plant Life!