Potato & Green Beans Dry Curry
Ingredients
- 1 medium size potato, cut into small cubes
- 3/4lb [2.5 cups] green beans, cleaned & trimmed
- 1 small onion, finely diced
- 3/4 cup veggie stock/water
- 3 teaspoons sambal or red curry paste (if you don't have this, increase curry powder to 3 teaspoons)
- 2 teaspoons [4g] curry powder
- 1 teaspoon sugar
- 3 tablespoons coconut milk
- oil for cooking, salt & black pepper to taste
Preparation
Mix together sambal (if using) & curry powder with veggie stock/water until well combined, set aside.
Preheat a non-stick pan with 1 tablespoon oil, pan-fry potatoes until golden brown on all sides over low-med heat. Season with a little salt, remove & set aside.
Using the same pan, sauté green beans for 3 minutes (add a little more oil if needed), then remove from the pan. Alternatively, you can blanch green beans in hot water for 1-2 mins then soak in cold water & drain.
Sauté onion (add more oil, if needed) until translucent.
Add potatoes, green beans, curry powder mixture, sugar & season with salt & black pepper to your preference. Let the mixture simmer until potatoes are fork-tender, about 2 mins.
Finally, stir in coconut milk & toss all ingredients together until well combined (sauce should be thick by now).