Green Bean Potato Curry

Remmi shares her East Indian influenced dish in her second episode "Green Bean Potato Curry".

Ingredients

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
Cumin 1⁄2 Teaspoon
Salt and pepper To Taste

Directions

MAKING

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.

SERVING

Serve over steamed rice.

Recipe Summary

Cuisine:
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Dish:
Ingredient:
Method:
Taste:
Preparation Time: 10 Minutes
Cook Time: 35 Minutes
Ready In: 45 Minutes
Servings: 4