For this easy Indian Green Bean and Potato Curry, I’ve followed an original recipe from the popular London restaurant founder EP Veerasawmy.
For speed Edward simply used a good curry powder, rather than taking the time to add each curry spice singly. It shortens the ingredients list and time needed, and works well. Do use a top-quality curry powder blend. The ghee (or you could use regular butter), adds flavour, but may be swapped with vegetable oil for an easy vegan green bean curry.
Tonight I made a runner bean and potato curry, though you could use any type of green beans in this recipe. The recipe makes one large portion – or you could also make this green bean curry to accompany other curry dishes as a side.
I found this meal really refreshing, and filling at the same time. It’s a simple dish that gives the beans a chance to be star of the meal, letting all their flavour shine through while keeping them deliciously moist.
If you prefer to add your spices individually, check out Madhur Jaffrey’s Green Beans with Potatoes recipe in her book Curry Easy Vegetarian (2014). She uses boiled waxy potatoes and suggests serving the curry with salad, and a tomato, onion and cucumber Koshambari, all rolled inside a plain Delhi paratha or stuffed in pitta bread.
Green beans are popular in Indian curries. They hold their shape and flavour in spicy dishes, never allowing themselves to be overpowered or knocked out of shape. Green beans contain a toxin that is removed during cooking, so cook them out well before serving.