Ingredients with Measurements:
- 2 cups of runner beans, chopped
- 2 cups of potatoes, peeled and cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tbsp of ginger, grated
- 2 tbsp of vegetable oil
- 1 tsp of cumin seeds
- 1 tsp of coriander powder
- 1 tsp of turmeric powder
- 1 tsp of garam masala
- 1 tsp of salt
- 1 can of diced tomatoes
- 1 cup of water
- 1/4 cup of fresh cilantro, chopped
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Knife
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat. Add the cumin seeds and cook until they start to pop.
2. Add the onion, garlic, and ginger to the pot and cook until the onion is translucent.
3. Add the coriander powder, turmeric powder, and garam masala to the pot and stir until fragrant.
4. Add the chopped runner beans and potatoes to the pot and stir to coat in the spices.
5. Add the can of diced tomatoes and water to the pot and stir to combine.
6. Bring the curry to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the potatoes are tender.
7. Season the curry with salt to taste.
8. Garnish with fresh cilantro and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 7g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 6g
Substitutions for ingredients:
- You can use any type of beans instead of runner beans.
- You can use sweet potatoes instead of regular potatoes.
- You can use coconut oil instead of vegetable oil.
Variations:
- Add some diced carrots or bell peppers for extra flavor and nutrition.
- Use different spices such as curry powder or chili powder to change the flavor profile.
- Add some coconut milk for a creamier texture.
Tips and tricks:
- Make sure to chop the runner beans and potatoes into similar sizes for even cooking.
- If the curry is too thick, add more water until it reaches your desired consistency.
- Serve with rice or naan bread for a complete meal.
Storage instructions:
- Store any leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over low heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with a sprinkle of fresh cilantro on top.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Mango chutney
Troubleshooting advice:
- If the curry is too spicy, add a dollop of plain yogurt to cool it down.
- If the curry is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to wash the runner beans and potatoes thoroughly before using them in the recipe.
Food history:
- Curry is a dish that originated in India and has since spread to many other parts of the world.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with rice or naan bread.
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