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Curried Potatoes combines with green beans in a large saute pan.

Easy Curried Potatoes and Green Beans

LindySez
This super simple recipe combines waxy potatoes with green beans in a light curry sauce to create a quick, yet delicious side dish.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American, Indian
Servings 4 servings

Ingredients
  

  • 1 tablespoon extra virgin olive oil or ghee or combo of the two
  • 1 cup diced onion about ½ large
  • 1 pound red or Yukon gold potatoes scrubbed and cut into small cubes
  • 8 ounces green beans trimmed and cut into 1-inch pieces
  • Salt and freshly ground pepper
  • 1 ½ teaspoons curry powder or to taste
  • ½ teaspoon turmeric
  • ½ teaspoon sumac optional
  • ¼ teaspoon cayenne pepper optional
  • ½ to 1 cup low-sodium chicken stock
  • 1 cup fresh diced tomato or ½ cup canned diced tomato
  • Fresh chopped cilantro or parsley if you don't like cilantro

Instructions
 

  • Heat the oil or ghee in a large saute pan over medium heat; when hot add the onions and cook for about 2 minutes or until translucent. Add the potatoes, green beans, salt, pepper, curry powder, turmeric, and sumac, if using. Saute for about 2 minutes, or until the spices are fragrant. Stir in cayenne and chicken stock, cover and cook for about 10 minutes, or until the potatoes and beans are tender. Uncover; stir in the tomatoes and cook, stirring gently, until all the liquid has evaporated. Taste and adjust seasonings. Sprinkle with cilantro and serve.
Keyword fresh, side dish, vegetable
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