Potato and Green Beans Dry Curry
Ingredients
- 1 medium size potato, cut into small cubes
- 3/4 lb green beans, cleaned and trimmed (2.5 cups)
- 1 small onion, finely diced
- 3/4 cup veggie stock or water
- 3 teaspoons sambal or red curry paste
- 2 teaspoons curry powder
- 1 teaspoon sugar
- 3 tablespoons coconut milk
- Oil for cooking, salt and black pepper to taste
Preparation
Mix together sambal (if using) and curry powder with veggie stock or 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-medium heat. Season with a little salt, remove and 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 minutes then soak in cold water and drain.
Sauté onion (add more oil, if needed) until translucent.
Add potatoes, green beans, curry powder mixture, sugar and season with salt and black pepper to your preference. Let the mixture simmer until potatoes are fork-tender, about 2 minutes.
Finally, stir in coconut milk and toss all ingredients together until well combined (sauce should be thick by now).