Description
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.
Ingredients
Scale
- 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 1/2-inch pieces)
- 1/2 pound French style green beans (cut into 1/2-inch pieces)
- 1/2 cup vegetable stock
- 1 cup unsweetened coconut milk
Instructions
- In a large heavy bottom saucepan, heat the olive oil or butter
- Add the ginger, garlic, curry leaves, chopped chilies, turmeric, one teaspoon of black pepper and the onions.
- Season with salt and cook over moderate heat, stirring occasionally, until the onions are softened, about 6 minutes.
- Add the potato cubes, diced carrots, green beans, and vegetable stock, and bring to a boil.
- Add the coconut milk and simmer, partially covered, until the vegetables are tender and the coconut milk is slightly reduced, about 30 minutes.
- Season with salt and black pepper.
- Discard the bay leaves and serve over Jasmine rice
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main, Side
- Cuisine: Indian-inspired