Yellow Beans & Potatoes Curry

Prep & cooking time 40 minutes

Serve 4 to 5 

A comforting and flavorful dish made with tender yellow beans, hearty potatoes, and warm spices—finished with a fragrant tempering for an extra flavor boost.

Ingredients

Main Curry:

• 400g yellow beans

• 400g potatoes

• 1 ripe tomato (deseeded & chopped into ½ inch cubes)

• 1.5 tbsp cooking oil

• ½ tsp cumin seeds

• ½ tsp fenugreek seeds

• 1 medium onion, finely chopped

• 1 tbsp grated garlic

• 1 tsp grated ginger

• ½ tsp turmeric powder

• ½ tsp red chili powder

• ½ tsp cumin powder

• 1 tsp curry powder

• 1 tsp coriander powder

• ¼ cup tomato pulp

• 1 cup vegetable or chicken stock (up to 2.5 cups as needed)

• Salt to taste

• Black pepper to taste

• Lemon or lime juice to taste

To Garnish:

• Handful of chopped spring coriander

• Finely chopped onion

Optional Tempering (Tadka):

• 2 tbsp mustard oil (or ghee)

• ½ tsp cumin seeds

• 3 dried red chilies

• 1 large garlic clove, thinly sliced

• 1 small shallot, thinly sliced into rings

• ½ tsp sweet paprika or red chili powder (for color)

Instructions

1. Preparation:

• Prep the Yellow Beans: Wash well, pat dry, trim both ends, and cut into 1-inch pieces. Set aside.

• Prep the Potatoes: Peel and cut into ½-inch cubes. Rinse thoroughly to remove excess starch and set aside with the beans.

2. Make the Curry Base:

• Heat a pan over medium-high heat. Add 1.5 tbsp cooking oil.

• Add ½ tsp cumin seeds and ½ tsp fenugreek seeds. Let them sizzle until aromatic.

• Add 1 chopped onion, sauté for about 5 minutes until soft and golden.

• Stir in 1 tbsp grated garlic and 1 tsp grated ginger, cook for 2 minutes.

• Now add the spices: ½ tsp turmeric powder, ½ tsp red chili powder, ½ tsp cumin powder, 1 tsp curry powder and 1 tsp coriander powder.  Mix well and cook for 20 seconds.

• Add ¼ cup tomato pulp. Stir and cook for 2 minutes until the mixture thickens slightly.

3. Cook the Vegetables:

• Add the prepared yellow beans and potatoes.

• Season with ½ tsp salt and pour in 2 to 2.5 cups of vegetable or chicken stock, depending on your desired consistency.

• Stir to combine well. Bring to a boil, then cover with a lid.

• Reduce the heat to medium-low and simmer for about 15 minutes, or until the potatoes are fork-tender.

4. Finishing Touches:

• Gently stir to check doneness. Make sure the potatoes are soft.

• Turn off the heat.

• Add chopped tomato cubes, a bit of spring coriander, and chopped onion.

• Season with salt, black pepper, and a squeeze of lemon or lime juice, to taste.

• Mix gently and let it rest for 5 minutes before serving.

5. Optional Tempering (Tadka):

For an extra flavor kick:

• Heat a small pan with 2 tbsp mustard oil (or ghee).

• Add ½ tsp cumin seeds, and fry until browned.

• Add 3 dried red chilies and 1 large sliced garlic clove.

• Fry briefly, then add shallot rings, and cook for about 2 minutes on medium heat.

• Add ½ tsp paprika or red chili powder, stir quickly, and immediately pour over the curry.

Serving Suggestion:

Serve hot with steamed rice, roti, or enjoy it as a hearty bowl on its own. Garnish with extra herbs as desired and enjoy the comforting warmth of this vibrant dish!

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