This mild and flavorful curry celebrates the peak of summer podded green beans. I feel summer beans don’t get as much coverage as tomatoes or squashes, this recipe changes all that. There are amazing varieties of green beans, fava beans, Romano and other fresh pods of your favorite dried legumes like black eyed, chickpeas available. Look for different shape, colors, and size to give interesting textures to this curry.
Fresh beans and baby potato curry Serves 4
1- 1.5 pound trimmed beans ( haricot verts,/ green beans/ whole snap peas/ Romano beans) cut into 2-3 inch pieces
1 cup shelled fava beans or peas
3-4 Roma tomatoes about 1 cup puréed in a food processor
10 baby potatoes boiled
1.5 inch ginger finely chopped
1 medium onion finely chopped
2 tablespoons cashews soaked I warm water for 30 minutes then ground to a fine paste
1/2 tsp turmeric
1 tsp garam masala
1 bay leaf
1 brown cardamom
1/2 tsp + more cayenne pepper if you like it hotter
1 cup coconut milk
1/2 cup hot water (200 ml)
Sea salt as needed and 2-3 grinds of black pepper
1 tablespoon any neutral oil like grapeseed or sunflower
Serve with basmati rice
- Blanch the beans and fa a beans in boiling water for 2 minute. Drain and set aside
Warm oil in a sauce pan. - Add the bay Leaf, black cardamom, onions and sauté for 7-8 minutes on medium heat till lightly golden. Add cashew paste, ginger cayenne, garam masala, salt, turmeric and tomatoes.
- Sauté for another 3 minutes. Add the beans and potatoes. Mix well till well coated. Add water bring to a boil and cook on a simmer for 5 -7 minutes till potatoes are fully cooked but not falling apart.
- Add coconut milk and heat through. Serve with quinoa, rice or Indian breads.
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