Ingredients

• 2 cups - French cut green beans
• 2 - Medium potatoes, diced
• 1/2 tsp - Turmeric
• 2 sprigs - Fresh curry leaves
• 1 - Large onion, finely chopped
• 4 cloves - Garlic, minced
• 1 tsp - Ginger, finely grated
• 2 - Green chillies, minced
• 2 tsp - Trinidadian spice mix
• 1/2 cup - Canned or fresh coconut milk (thick)
• 1 tbsp - Canola or other vegetable oil
• Salt to taste
• Lime juice to taste
• Trinidadian spice mix:
• 2 tbsp coriander seeds
• 1 tsp cumin seeds
• 10-15 black peppercorns
• 1/2 tsp fennel seeds
• 1/2 tsp of mustard seeds
• 1/2 tsp fenugreek (methi) seeds

How to Make Green Beans and Potato Curry

• Heat oil in a skillet, add curry leaves, onions and saute until the onions turn translucent for about 3-4 minutes.
• Add the garlic, ginger, green chillies and saute for another minute.
• Add the green beans and stir fry for around 2 minutes.
• Add the Trinidadian spice mix, turmeric and stir to coat the vegetables.
• Add the coconut milk along with 1/2 cup of water, potatoes and salt to taste.
• Bring the curry to a boil over medium heat, then cook covered on low heat, and allow it to simmer for 15 minutes or until all the vegetables are tender.
• Stir in the lime juice.
• Trinidadian spice mix:
• Roast all the spices together in a small, dry skillet until they turn a couple of shades darker.
• Grind into a fine powder in a coffee grinder or spice grinder.
• Recipe courtesy: Holy Cow Vegan.