Vegan Mofo 2010 – Day 8
This is one of my favourite curries and it’s my own original recipe that I’ve worked on over the years. It’s not difficult to make and requires some preparation time. The roast potatoes may sound evil and a little over the top but try them this way – it’s really worth it.
800 grams green beans (tips removed and sliced down the middle length ways and then chopped in half)
6 medium potatoes
6 large tomatoes skins removed and diced (*)
2 tablespoons freshly ground ginger
As much fresh green or red chillies you want (The hotter the better – but if you don’t have fresh chillies – dried red chillies will do)
2 teaspoons of black mustard seeds
2 teaspoons of cumin seeds
1 teaspoon of turmeric
2 teaspoons of curry powder (or more if you like)
2 teaspoons of chilli powder
If you have coriander powder and garam masala that would be good about 1 teaspoon of each.
Fresh lemon juice and paprika for the potatoes.
A small handful of fresh coriander leaves for garnish.
Vegetable oil for cooking
OK now for the potatoes …
The super evil way is to peel and cut in quarters, steam until soft and then roast in oven on a medium-to-high heat until crispy. 5 minutes before the potatoes are done remove from the oven pour fresh lemon juice and paprika over them.
Use a wok or a deep skillet dish that has a lid so it can be covered.
Turn the plate onto medium heat and heat up enough oil (maybe 2 or 3 Tablespoons)
When the oil is nice and hot add the seeds (cumin and mustard)
When the seeds start popping put in the other spices including the ginger and chillies.
Stir quickly for about 30 seconds and then add in the green beans and stir them around so they’re well coated.
Do that for about 2 minutes and then add the tomatoes.
You can raise the heat until the tomatoes are cooking nicely and starting to break up then add enough water to cover everything without making everything float.
Then cover and simmer like that for 20 minutes or so until the green beans are nice and soft and the tomatoes have turned into a nice sauce or gravy.
Cover your wok if you can.
The when the beans are soft and there’s a nice sauce add the potatoes and leave for 5 or 10 minutes !!
Garnish with fresh coriander leaves and serve on a bed of steamed basmati rice.
(*) Do you know how to peel tomatoes the easy way ?
OK it’s really easy. Make crosses over the top and bottom just slicing the skin slightly.
Then soak in boiling water for 10 minutes or so then add to cold water and the skins starting peeling off by themselves. Peel off the skins remove hard bit at the top and dice the tomatoes into
I haven’t made this is in a while so I cannot take credit for the photos used. All photos used in this blog have been taken from Creative Commons license agreements.
Green Beans by : kuljuls / Photo link
Blanched tomatoes : trenttsd / Photo link
Vegan Mofo 2010 – Day 8