Recipe Sharing | Potato & Green Bean Curry

Potato & Green Bean Curry

This curry was inspired by what is fresh on our farm this week—tomatoes, green beans, freshly dug potatoes, mint, and cilantro. In combination withGlendale Shepherd'ssheep's milk yogurt, you can serve this as a great summer time entree or an accompaniment to something tasty from the grill!

Happy eating,
The Orchard Kitchen Team

Check out our other "key purveyors"HERE

We love to cook Indian inspired dishes with our summer vegetables. Visit our Farm Stand Monday-Friday, noon-6pm, for all your veggie needs. Cash, Local Check, Credit Cards, Apple Pay all accepted.

We love to cook Indian inspired dishes with our summer vegetables. Visit our Farm Stand Monday-Friday, noon-6pm, for all your veggie needs. Cash, Local Check, Credit Cards, Apple Pay all accepted.

INGREDIENTS

1 Tbls Pure Olive Oil
1 tsp Brown Mustard Seed, whole
1 tsp Cumin Seed, whole
1 tsp Coriander Seed, ground
1 whole Onion, diced
1 tsp Dried Chili Powder, like our OK Chili
½ tsp Turmeric
2 Tbls Garlic, chopped
2 Tbls Fresh Ginger, peeled and chopped
1 cup Fresh Tomato, chopped
3 cups Potatoes, peeled and cut into a 1 inch dice
1 can Coconut Milk
Salt to taste
1 cup Green Beans, cut ½ inch

Garnish
Yogurt
Mint Chutney (see below)
Fresh Cilantro

TECHNIQUE & PREPARATION

Toast mustard seed, cumin seed, ground coriander in oil until aromatic.

Add diced onion, dried chili, turmeric, garlic and ginger and cook until translucent and starting to brown.

Add tomato and cook until softened, about 5 minutes.

Add potato, coconut milk and water to cover. Simmer until potatoes are just tender. Add salt to taste.

Add green beans and cook until potatoes are starting to break apart and green beans are tender, about 15 minutes.

Add more salt if needed. Garnish with mint chutney, yogurt and fresh cilantro.
More from Vincent

Mint & Cilantro Chutney

1 Green Bell Pepper
1 – 3 Jalapeño pepper, depending on their heat and your preference
½ C Mint leaves
½ C Cilantro leaves
1 Thumb-sized piece of ginger, coarsely chopped
1/3 C Cider Vinegar
1 T Maple Syrup
½ t Salt

Place all of the ingredients in a blender and blend well. Adjust the seasoning with salt and add more or less Jalapeño depending on how much heat you like. You will not want to make this too far ahead of time as the green color will fade.