Indian Curry Potatoes and Spring Vegetables
Recipe Type: Main, Side
Cuisine: Indian-inspired
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4 servings
Loaded with a flavorful array of spices and served over jasmine rice, these Indian curry potatoes with spring vegetables are bright and hearty. The perfect dish for a cool spring day.
  • 2 tablespoons olive oil or clarified butter
  • ½ yellow onion (Vidalia) thinly sliced
  • 2 tablespoons peeled fresh ginger finely chopped
  • 4 garlic cloves, thinly sliced
  • 2 bay leaves
  • 2 serrano chiles, finely chopped
  • 1 tablespoon ground turmeric
  • 1 teaspoon ground curry powder
  • Coarsely ground black pepper to taste
  • Salt to taste
  • 3 small Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 2 medium carrots, cut into ½-inch pieces
  • ½ pound French style green beans, cut into ½-inch pieces
  • ½ cup vegetable stock
  • 1 cup unsweetened coconut milk
  1. In a large heavy bottom saucepan, heat the olive oil or butter
  2. Add the ginger, garlic, curry leaves, chopped chilies, turmeric, one teaspoon of black pepper and the onions.
  3. Season with salt and cook over moderate heat, stirring occasionally, until the onions are softened, about 6 minutes.
  4. Add the potato cubes, diced carrots, green beans, and vegetable stock, and bring to a boil.
  5. Add the coconut milk and simmer, partially covered, until the vegetables are tender and the coconut milk is slightly reduced, about 30 minutes.
  6. Season with salt and black pepper.
  7. Discard the bay leaves and serve over Jasmine rice
Chopped fresh cilantro will add additional flavor when sprinkled on top of the stew. If seeking more vegetables, ½ cup of frozen or fresh peas is a nice touch. To thicken the stew add equal parts flour and coconut milk in a separate sauce pot and add to the mixture one tablespoon at a time. Serve with baked chicken for added protein if not wanting a vegetarian meal.
Recipe by Honest Cooking at