Potato and Kidney Beans Curry with Crunchy Green Beans
Ingredients:
Curry
- 3 large Potatoes
- 1 large Onion, thickly sliced
- 2 cloves Garlic, finely chopped
- 150g canned Kidney Beans, drained and rinsed
- 400 g Greek Yogurt
- 1 small Red Chilli, deseeded and chopped/ 1/2 tsp chili powder
- 1 tsp Curry powder
- 1/2 tsp Turmeric
- 1/4 tsp Garam Masala
- Salt
- 1 tbsp Olive Oil
Spicy Beans
- 250 g Green Beans, trimmed
- 2 tbsp plain Flour
- 1 tsp Garam Masala
- 1 tsp Chilli powder
- 1/2 tsp Turmeric
- Salt
- 2 tbsp Olive Oil
Method:
- Boil the potatoes in a pan of hot water for ten minutes.
- Meanwhile, heat the oil in a pan and fry onions and garlic over medium heat for 5 minutes.
- Remove the potatoes from water, rinse under cold running water. Peel the potatoes and cut into chunks.
- Add the potatoes and kidney beans to the onion mixture and mix well. Cook for 5-6 minutes.
- Add curry powder, turmeric, garam masala, chilli and salt to the potato mixture and mix well. Add the yogurt and 50 ml hot water to the pan, cover and cook for another 5 minutes.
- To make spicy beans, cover the beans with flour first, then add all the spices and mix well. Fry beans in a frying pan for about 5 minutes until crunchy.
- Serve with Cucumber yogurt.
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