top of page

Green Bean, Tomato & Potato Curry

Potato, Tomato & Green Bean Curry
Potato, Tomato & Green Bean Curry

It's late August, inspiration is short, it's a strange time of the year, what are we supposed to be cooking?!

Personally, I feel like I haven't had curry in months, so thought nice veggie one would fit the bill. Still light and a bit Summery, but edging into depth of flavour that spells the start of Autumn. I hope you enjoy bringing your own touch to this flavourful dish. You can use up any veg - green beans are perfect and still in season, but cauliflower or broccoli will do just fine. You can also add left over spinach or even Savoy cabbage. Just make sure you leave enough for lunch tomorrow... Perfect with rice and /or a paratha.


500 - 600g potatoes - new potatoes are best, but use up any that need it

1 can of quality tinned tomatoes

1 medium onion, roughly chopped

2 small green chillis, sliced (seeds in or out)

1/2 - 1 tsp of curry powder - your choice

1 thumb of fresh ginger, skinned & roughly chopped

1 fat or 2 smaller cloves of garlic; just peeled is fine

1" piece of fresh turmeric, or 2/3 tsp dried powder

1 tsp coriander powder

1/2 tsp cumin powder

1/2 tsp of salt

1/2 tsp each of cumin seeds, mustard seeds & fenugreek seeds (optional)

1 tsps tomato paste

2 large handfuls of veggies - green beans, broccoli, cauliflower etc

1 tsp of garam masala

1 splash of coconut milk, optional

Fresh coriander, rice and warm flatbreads or paratha to serve


  1. Scrub the potatoes (don't peel them), chop into large chunks (or leave whole if new) & boil in pan of salted water for 10 mins. Drain and set aside.

  2. Add the onion, 1/2 the can of tomatoes, the ginger, garlic, 1 of the chillies & the turmeric to a blender and blitz for half a minute with a splash of water

  3. Warm a wide frying pan on a medium heat and add 2 tbsps of oil (sunflower is fine)

  4. When hot, add the cumin, mustard & fenugreek seeds & when they start to pop, carefully add the tomato paste mix

  5. Add the curry powder, 1/2 tsp of salt, the coriander and cumin

  6. Cook gently for 4 or 5 minutes, stirring

  7. Add the green beans and/or other veggies & cook for another 5-8 mins

  8. Add the remaining half can of tomatoes, as well as the tomato paste

  9. After a few minutes, gently add the potatoes, chopping them into bit sized pieces

  10. Check the seasoning, adding a touch more salt if necessary, then sprinkle on the garam masala

  11. Serve with warm rice, a fresh paratha and a good sink of coriander leaves

Enjoy this time of year!

48 views0 comments


bottom of page