Indian Bean and Potato Curry
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
- Ingredients
- 2 Tbsps sunflower oil
- ½ tsp Cumin
- 1 tsp Mustard seed
- 1 tsp Coriander
- 1 tsp Cumin powder
- 1 tsp paprika
- 4 cups floury potatoes (cubed)
- 1 large Cauliflower (prepared into florets)
- 3 cups Green beans (trimmed)
- 1 cup low-sodium vegetable stock
- 3 cups cooked Basmati rice (to serve)
- 2 tsps red Chili powder (to garnish)
- 1 Lime (cut into wedges)
- salt
- freshly ground peppers
Preparation steps
1.
Heat the oil in a large saucepan set over a medium heat until hot. Add the cumin seeds, mustard seeds, ground spices, and a pinch of salt, frying for 1 minute.
2.
Add the potatoes and stir well. Cook for 5 minutes, stirring occasionally.
3.
Add the cauliflower, green beans, and stock, and cover the saucepan with a lid. Cook over reduced heat for 8 - 10 minutes, stirring occasionally, until the beans, cauliflower, and potato are tender.
4.
Season to taste with salt and pepper. Reheat the rice if necessary in a microwave and spoon onto plates.
5.
Top with the aloo gobi and garnish with a pinch of chilli powder. Serve with lime wedges on the side.
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