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Indian Curry Potatoes and Spring Vegetables

Susan Benton
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.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main, Side
Cuisine Indian-inspired
Servings 4 servings


  • 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


  • 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


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.