Jaymi's Notes:
I've become a fan of curry recipes now that I've learned how easy they are to make. After having a green bean and potato curry in a restaurant recently and loving it, we were excited to try out this recipe. And it didn't disappoint!
This is a healthy and simple meal to make, and the beans, potatoes and spinach offer a nice diversity of texture. I used a vine-ripened heirloom tomato chopped up, instead of the pureed tomatoes, and the summery flavor added a little something special. Even if you've never tried this kind of recipe before -- perhaps especially if you haven't -- this is one you'll definitely want to test out.
More on The Cooking Project.
Kelly's Recipe:
I know there are lots of people who love Indian food, but find it a bit daunting to cook. I think it's often because there are so many spices involved in each dish, and it makes the recipes look long and complicated. I've been reading through Vij's At Home, Relax Honey, a new cookbook by Vancouver chef Vikram Vij and his wife and restaurant partner Meeru Dhalwala. Mr. Vij is known for his complex and nuanced Indian cooking, but this cookbook is aimed squarely at the home cook. Aside from the fact that I forgot to put spinach on my shopping list, this is a tasty and quick cooking recipe that took advantage of the green beans that I got from my farmers' market. The authors suggest that you can substitute paneer for the potatoes if you like, and you can use any other kinds of vegetables to go with the tomato and coconut milk combination. I served this as a vegan main course dish over rice.
Green Beans, Potatoes and Spinach in Coconut Curry
1/3 cup cooking oil
2 1/2 cups pureed tomatoes
1 1/2 tsp salt
1 tsp turmeric
1 tbsp ground black mustard seeds
1 tbsp crushed cayenne pepper (this amount will make it quite spicy, so cut back if you don't want your curry so hot)
1 cup water
1 lb potatoes, unpeeled, and cut into 1/2 inch cubes
1/2 lb green beans, trimmed and cut in 1 inch pieces
1/2 cups coconut milk
1/2 lb fresh spinach, washed and chopped
1. Place oil and tomatoes in a medium pot on medium-high heat and cook for 1 minute. Add salt, turmeric, mustard seeds and cayenne, stir and saute for 3 to 4 minutes or until oil glistens in the bubbles of the boiling tomatoes. Stir in water and potatoes and bring to a boil. Reduce the heat to low, cover and cook for 10 minutes.
2. Remove the lid and stir in the green beans. Cover and cook an additional 5 to 8 minutes, or until potatoes are cooked through. Stir in coconut milk and increase heat to medium. Bring to a boil, then stir in spinach, cover and reduce the heat to low. Cook for 1 minute, or until spinach wilts into the curry. Serve immediately.
© Jaymi Heimbuch
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