Indian Bean and Potato Stew 

Ingredients

• 2 tbsp ghee
• 1 x 2 cm piece ginger, minced 
• 2 cloves garlic, minced 
• 1 small red chilli
• 10 curry leaves (fresh or dried) 
• 1 tsp cumin seeds 
• ½ tsp ground coriander
• ½ tsp ground turmeric 
• 2 medium Desiree potatoes, cut into 3cm cubes 
• 400g green beans, trimmed and cut into thirds 
• Pinch of salt 
• ½ tsp garam masala
• Juice of half a lemon 

Method

Heat ghee in a large sauté pan and add the ginger, garlic, chilli, curry leaves and cumin seeds. Sauté for a minute then add the potatoes and green beans and coat in the ghee and spices and cook for 1-2 minutes. Add a pinch of salt and 3/4 cup of water and bring to a boil. Turn down and place the lid on and cook for 15-20 minutes or until potatoes are tender.

Once cooked, add the garam masala and lemon juice and mix through. The body content of your post goes here. To edit this text, click on it and delete this default text and start typing your own or paste your own from a different source.

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