Indian Bean and Potato Stew
Cook Time 40 minutes
Servings 4
Ingredients
2 tbsp ghee
1 x 2 cm piece ginger, minced
2 cloves garlic, minced
1 small red chilli
10 curry leaves (fresh or dried)
1 tsp cumin seeds
½ tsp ground coriander
½ tsp ground turmeric
2 medium Desiree potatoes, cut into 3cm cubes
400g green beans, trimmed and cut into thirds
Pinch of salt
½ tsp garam masala
Juice of half a lemon
Method
Heat ghee in a large sauté pan and add the ginger, garlic, chilli, curry leaves and cumin seeds. Sauté for a minute then add the potatoes and green beans and coat in the ghee and spices and cook for 1-2 minutes. Add a pinch of salt and 3/4 cup of water and bring to a boil. Turn down and place the lid on and cook for 15-20 minutes or until potatoes are tender.
Once cooked, add the garam masala and lemon juice and mix through.