Vegan Potato and Green Bean Curry
Ingredients
- 1 tbsp oil
- 1 medium onion diced
- 1/2 tbsp fresh ginger minced
- 3 garlic cloves minced
- 2 pounds (900 g) potatoes diced
- 2 1/2 cups (270 g) green beans cut into small pieces
- 1 1/2 tbsp curry powder or less if you don't like it too spicy (*see notes)
- 1 1/4 tsp sea salt or to taste
- 3/4 tsp ground cumin
- 1/2 tsp black pepper or to taste
- 1/3 tsp turmeric
- 1/4 tsp red pepper flakes omit if sensitive to heat
- 1/4 tsp nutmeg
- 1/4 tsp smoked paprika
- 3 cups (720 ml) vegetable broth
- 2/3 cup (160 ml) canned coconut milk (*see notes)
- 2 tbsp cornstarch (*see notes)
Preparation
Chop the potatoes and green beans into bite-sized pieces, dice the onion, and mince the garlic & ginger. Heat oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes. Then add fresh ginger, garlic, all spices, potatoes, and green beans. Sauté for a further one minute, stirring frequently.
Add vegetable broth and bring the soup to a boil.
Let simmer over low heat with a lid for about 20 minutes or until the potatoes and green beans are fork-tender.
Combine coconut milk and cornstarch in a small bowl and stir with a whisk until there are no lumps. Add the mixture to the curry. Let simmer for a few more minutes without a lid to thicken the curry.
Taste and adjust seasonings. Add more salt/pepper/spices if needed. Store leftovers covered in the refrigerator for up to 3 days.
