This week's dish is an exemplary vegetarian curry that's a cinch to prepare.
It's not too spicy but there's a touch of chilli powder to give it a little heat - tweak as you see fit. It's worth taking your time to crush the ginger and garlic to a paste as it makes a palpable difference to the flavour.
Part-cook the french beans and potatoes in boiling water so that by the time everything is sauteed the vegetables are perfectly cooked and have a wonderful texture.
Potato and green bean curry
Serves 4
10g ginger
2 cloves of garlic
2tbsp vegetable oil
Half tsp cumin seeds
3 large Maris Piper potatoes, diced into 1cm cubes and boiled for 2 minutes
Half tsp turmeric powder
A pinch of salt
Half tsp red chilli powder
200g part-cooked fine french beans, cut into 1cm-long pieces
1 large ripe tomato, finely chopped
Juice of half a lime
Peel the ginger and garlic, then pound them to a paste in a pestle and mortar.
Heat the vegetable oil in a large saucepan over a medium heat, then add the cumin and saute for 20 seconds before adding the diced potatoes and sauteeing for 2 minutes.
Next add the turmeric, salt and chilli powder to the pan, and saute for a further 2 minutes.
Add the ginger and garlic paste, stir well and saute the potatoes for 2 more minutes, then add the fine beans and saute for 1 minute. Lastly, add the chopped tomato. Remove the pan from the stove, add the lime juice then mix well before serving.
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