Braised Green Bean & Potato Curry
A tender, home-style braised vegetable curry featuring French-cut green beans and soft potatoes.
Simple, hearty, and packed with traditional home-cooked flavour. Slicing the green beans thinly lengthwise lets them soak up every bit of the fragrant spiced tomato.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Sauté Aromatics & Bloom Spices
Heat the 2–3 tbsp of oil in a pot over medium heat. Add the thinly sliced onion, 1 tsp of sesame seeds, 8–10 curry leaves, and sliced green chillies. Sauté until fragrant and the onions are slightly softened.
- 2
Stir in the 1 tsp of turmeric, 1 tsp of masala, 1 tsp of ground coriander, and salt to taste. Let the spices bloom in the hot oil for about 30 seconds to release their fragrant oils.
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Mum’s note
Slicing the green beans lengthwise (French-cut style) isn't just for looks—it drastically increases their surface area, allowing them to soften much quicker and soak up maximum flavour!
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