1tablespoonextra virgin olive oil or gheeor combo of the two
1cupdiced onionabout ½ large
1poundred or Yukon gold potatoesscrubbed and cut into small cubes
8ouncesgreen beanstrimmed and cut into 1-inch pieces
Salt and freshly ground pepper
1 ½teaspoonscurry powderor to taste
½teaspoonturmeric
½teaspoonsumacoptional
¼teaspooncayenne pepperoptional
½ to 1cuplow-sodium chicken stock
1cupfresh diced tomatoor ½ cup canned diced tomato
Fresh chopped cilantro or parsleyif 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.