Remmi shares her East Indian influenced dish in her second episode "Green Bean Potato Curry".
|Rice||1 1⁄2 Cup (24 tbs)|
|For the curry|
|Olive oil||1 Tablespoon|
|Diced onion||1⁄2 Cup (8 tbs)|
|Diced celery||1⁄4 Cup (4 tbs)|
|Yukon gold potatoes||4 , diced|
|Water||1 Cup (16 tbs)|
|Low sodium chicken broth||1 Cup (16 tbs)|
|Curry powder||1⁄2 Teaspoon|
|Salt and pepper||To Taste|
Make the rice according to package directions and set aside.
For the curry – In a medium stockpot, heat the olive oil and sauté onions and celery for 2 minutes.
Add potatoes, water, chicken broth, curry, cumin and salt and pepper. Bring to a boil and reduce heat to simmer for 20 minutes or until potatoes are almost done.
Add green beans and simmer for another 10 minutes or until beans are crisp tender.
Stir in fresh tomatoes and garnish with parsley.
Serve over steamed rice.