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Green Bean and Potato Curry
Serves 4
» 2 tbsp (30 mL) grapeseed oil
» 1 tbsp (15 mL) finely chopped ginger
» 1 tbsp (15 mL) cumin seeds
» 1 tbsp (15 mL) garam masala
» 1 tsp (5 mL) ground cardamom
» 2 cups (500 mL) halved small potatoes
» 1 cup (250 mL) cherry tomatoes
» 1 tsp (5 mL) ground turmeric
» Salt to taste
» 1/2 cup (125 mL) water
» 1 lb (500 g) green beans, trimmed
» 1/2 cup (125 mL) plain yogourt (optional)
1 Heat the oil in a skillet over medium-high heat. When oil is hot, add ginger and cook for 15 seconds. Add cumin seeds, garam masala and cardamom and cook for 10 seconds.
2 Add potatoes, tomatoes, turmeric, salt and water. Bring to a boil before reducing heat to medium and covering skillet with a lid. Simmer, stirring regularly until potatoes are almost done, about 9 minutes.
3 Add beans to skillet and cook until tender, about 5 minutes. Add yogourt (if using) and stir in well. Serve with rice.
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