Saturday, September 16, 2017

Green Bean and Potato Curry

This month's featured ingredient/dish at I Heart Cooking Clubs (IHCC) is Potatoes! I'm visiting the recipes from Madhur Jaffrey this week, and made her Green Bean and Potato Curry. Madhur Jaffrey describes this dish as "This is a simple curry to be served with rice, pickles and chutneys"

There's some Sri Lankan Raw Curry Powder used in the recipe, but not to worry, she has included how to make this curry powder at home. It is really simple and does not take up much time at all.

The toasted spices

The spices used : coriander seeds, fennel seeds, cumin seeds, fenugreek seeds, fresh curry leaves, desiccated coconut, raw rice and brown mustard seeds. I have all the ingredients in my pantry and the curry leaves from my garden pot. These spices are supposed to be put into the oven at low temperature for one hour. But I have toasted them in a saucepan over the stove until fragrant and the curry leaves are dry and crispy, which takes about five minutes. Let the spices cool, and grind as finely as possible in a dry mill. 

Grind as finely as possible. It smells really good.

To cook the curry, the cubed potatoes are first boiled in some water which is added a pinch of turmeric, for a few minutes until the potatoes are almost done. I have skipped this part, and added the potatoes along with the green beans during cooking. Also I have added some hard-boiled eggs, peel and add to the curry along with the veggies. Other ingredients used ; chopped onions, garlic, ginger, fresh green chillies, cinnamon stick, lime juice and coconut milk.

This is a simple and mild curry. Both the hubby and son thought that this curry is tasty. We ate this with rice, and I'm glad I've added the hard-boiled eggs. 

Green Bean and Potato Curry
(adapted from World Vegetarian by Madhur Jaffrey)
2 medium potatoes (about 1/2 pound), peeled and cut into 3/4-inch dice
1/2 teaspoon ground turmeric
3 tablespoons peanut or canola oil
15 fresh curry leaves (substitute fresh holy basil or basil leaves for a different but equally interesting flavour)
1 cup very finely chopped shallots or red onion
3 garlic cloves, peeled and very finely chopped
1/2 teaspoon very finely chopped peeled fresh ginger
3 small fresh hot green chillies, cut crosswise into fine rings
3/4 pound green beans, cut to 1" lengths
4 teaspoons Sri Lankan Raw Curry Powder **
1 cup canned coconut milk (shake the can before using)
1 (3-inch) cinnamon stick
1-1/4 to 1-1/2 teaspoon salt
2 tablespoons fresh lime juice (I use 1 teaspoon)
4 hard boiled eggs, peeled (my addition)

In a medium pot, combine the potatoes, enough water to cover them well, and 1/4 teaspoon turmeric. Bring to a boil. Cover partially, turn the heat down a bit, and cook until the potatoes are almost done but still hold their shape well. Drain. (I have skipped this step, adding the potatoes along with the green beans).
Put the oil in a large saute pan or frying pan and set over medium-high heat. When hot, put in the curry leaves. Ten seconds later, put in the shallots, garlic, ginger, and green chillies. Saute for 2 to 3 minutes. Put in the green beans (and potatoes) and saute for another minute. Put in the curry powder and stir once. Now put in the coconut, 1 cup of water, the remaining 1/4 teaspoon turmeric, cinnamon stick, salt and potatoes (and eggs). Stir and bring to a boil. Cover, turn the heat down to low, and cook about 15 minutes, or until the beans are just tender. Add the lime juice and stir it in.
Remove the cinnamon stick and serve.

Sri Lankan Raw Curry Powder
(This curry powder is perfect for all vegetable curries)
2 tablespoons whole coriander seeds
1 tablespoon whole fennel seeds
1-1/2 tablespoons whole cumin seeds
1 tablespoon whole fenugreek seeds
3 whole sprigs fresh curry leaves (about 60), if available (or a small handful of dried ones)
1 tablespoon desiccated coconut
1-1/2 teaspoons raw rice
1/2 teaspoon whole brown mustard seeds

Preheat the oven to 150F, or the lowest temperature setting.
Spread the seasonings out on a tray and put them into the oven for 1 hour. Cool. Transfer to a clean coffee grinder or other spice grinder and grind as finely as possible. Store in a tightly lidded jar away from heat and sunlight.
(I toasted the spices in a dry saucepan over the stove on a low heat until the spices are fragrant and the curry leaves are dry and crispy).

I'm linking this post to I Heart Cooking Clubs (IHCC), theme for this week
Potatoes !


I'm linking this post with Cookbook Countdown #21 hosted by 


  1. Green beans and potatoes in a curry, yum!

  2. yummm. I love madhur jaffrey's recipes , most of them are quite simple and easy to make.

  3. When you cook curry, I pay attention and make note of it. This one sounds really good.

  4. Hi Joyce, this is so delish ... and I love to have it with some bread!