Green Beans and Potato Curry

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 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.