Potato and Green Bean Curry
I’ve been in a rut with my dinners lately. I’m blaming the weather. It’s too damn hot to be trapped in the kitchen. And it’s certainly too hot to turn on my oven. So I’m on like my 37th salad so far this month.
Don’t get me wrong. I LOVE salad. But I think that salad number 38 might have just pushed me over the edge. I had to get out of this dinner rut ASAP. So I whipped up this quick stove-top curry. It’s so thick and tastes so creamy that you won’t believe it’s vegan!
The beauty of making your own curry paste is that you can control the spice level. I used one jalapeño pepper and two cherry bomb chili peppers, which gave a pretty good amount of heat. But do what seems right for you and your families taste preferences.
I had green coriander in my CSA box this week. I had never used it before and was excited to try it out. It’s basically just coriander that hasn’t been dried out yet. It has a nice fresh taste, somewhere between cilantro and coriander. But you certainly don’t need to seek out green coriander to make this dish. You can simply substitute ground coriander for the green coriander in this recipe.
Recipe adapted from River Cottage Veg
Potato and Green Bean Curry
- For the Curry Paste
- 1 medium onion, roughly chopped
- 3 garlic cloves
- 1-inch piece of fresh ginger, roughly chopped
- 1 lemongrass stalk, tough outer layer removed, roughly chopped
- 2-3 chili peppers, roughly chopped
- 1 tsp. ground cumin
- 1 tsp. ground curry powder
- 1 tsp. green coriander seeds (or substitute 1 tsp. ground coriander)
- 1 tsp. salt
- 1/2 tsp. ground turmeric
- For the Potato and Green Bean Curry
- 1 tablespoon vegetable oil
- 2 lbs new potatoes, unpeeled, cut into 1-inch pieces
- 1 (14-ounce) can coconut milk
- 1 (14-ounce) can tomato sauce
- 2 cups green beans, trimmed and cut into 2-inch long pieces
- 1/4 cup cilantro, roughly chopped
- 1/2 cup cashews
- Make the curry paste. Combine all the ingredients for the curry paste plus 1 tablespoon water in the bowl of your food processor with the blade attachment. Blend until a thick paste forms, scraping down the sides of the bowl as necessary.
- Heat the vegetable oil in a large non-stick skillet over medium heat. Add the curry paste and sauté for 2-3 minutes, stirring frequently. Add the chopped potatoes, coconut milk and tomato sauce. Stir until everything is combined and the potatoes are well coated. Lower the heat, cover the pan loosely with aluminum foil and let the mixture simmer, stirring occasionally, for about 15 minutes or until the potatoes are tender. Add in the chopped green beans and cook uncovered for an additional 5 minutes.
- Serve the curry over a bed of rice and garnish with the chopped cilantro and cashews.
- Leftovers can be stored in the refrigerator in an airtight container for 2-3 days.