Kasi Kitchen
French bean and potato sabzi
Use up a mountain of French bean and potato sabzi or runner beans in this quick, hearty vegetable curry with potatoes. It makes a brilliant addition to an Indian spread, or a standalone vegetarian dinner with flatbreads, chutney and yoghurt.
Preparation time
Ingredients
- 6 tsp sunflower oil
- 2–3 garlic cloves, thinly sliced
- 200g/7oz onion, roughly chopped
- 2–3 green chillies, chopped
- 150g/5½oz tomatoes, chopped
- 1 tsp turmeric
- 2 tsp ground coriander
- 1 tsp salt
- 250g/9oz Maris Piper potatoes, peeled and cut into 2cm/¾in pieces
- 350g/12oz French beans, washed and cut into 2cm/¾in pieces
- handful fresh coriander, roughly chopped
Method for French bean and potato sabzi
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Heat the oil in a large frying pan over a medium heat. Add the garlic and fry for 1 minute, stirring, then add the onions. Cook for 5 minutes, then add the green chillies and tomatoes. Mix and cook for another 3 minutes.
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Stir in the spices and salt, then add the potatoes and 75ml/2½fl oz water. Lower the heat, cover the pan and cook for 3 minutes.
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Add the beans and cook for 15–20 minutes more, until the potatoes are cooked through. How long this takes will depend on the size of the beans and potatoes.
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Stir through the coriander just before serving.
French bean and potato sabzi