Green bean and new potato coconut curry

Name: Green bean and new potato coconut curry
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 tbsp essential Waitrose vegetable oil; 2 essential Waitrose onions, finely sliced; 35 g fresh root ginger, peeled and roughly chopped; 2 green chillis, finely sliced (deseeded if desired); 1 tsp nigella seeds; 2 tsp madras medium curry powder; 500 g essential Waitrose new potatoes, halved or quartered if large; 500 g essential Waitrose Green Beans, trimmed and halved lengthways; 125 ml coconut milk yogurt, (or natural yogurt); 1 lime, zest of the whole lime, juice of half; 25 g pack mint, leaves torn

A simple curry using the best of Britain s spring harvest, all elevated by the spice brought by the madras curry powder and green chillis. Perfect served wuth rice or rotis.

4 out of 5 stars(1) Rate this recipe

Gluten freeVegetarian

Serves4
CourseMain meal
Prepare15 mins
Cook35 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp essential Waitrose vegetable oil
2 essential Waitrose onions, finely sliced
35g fresh root ginger, peeled and roughly chopped
2 green chillis, finely sliced (deseeded if desired)
1 tsp nigella seeds
2 tsp madras medium curry powder
500g essential Waitrose new potatoes, halved or quartered if large
500g essential Waitrose Green Beans, trimmed and halved lengthways
125ml coconut milk yogurt, (or natural yogurt)
1 lime, zest of the whole lime, juice of half
½ x 25g pack mint, leaves torn

Heat the oil in a large saucepan or casserole dish and cook the onions over a medium-high heat for 5-7 minutes, until soft and golden in places. Throw in the ginger and ½ the chilli, then fry for 2-3 minutes, until fragrant. Add the nigella seeds and curry powder and fry for another minute.
Tip the potatoes into the pan with 650ml water, then cover and bring to the boil. Simmer briskly for about 18 minutes, until just cooked. Add the green beans and simmer, covered, for another 4-6 minutes, until tender but still bright green.
Stir through the yogurt, lime zest and juice; season. Serve scattered with the mint leaves and remaining chilli, plus some steamed rice or naan bread, if liked.

Typical values per serving when made using specific products in recipe