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Prep Time: 40 Minutes Cook Time: 5 Minutes |
Ready In: 45 Minutes Servings: 4 |
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You can peel the potatoes or leave the skins on in this recipe. I think the skins add something to the flavour and texture of this dish. Ingredients:
3 tablespoons ghee or 3 tablespoons vegetable oil |
4 potatoes, medium-size (cut into 1-inch pieces) |
1 lb green beans, trimmed and cut into 1-inch lengths |
1 small onion, chopped |
2 garlic cloves, minced |
1 tablespoon curry powder |
2 cups chicken broth or 2 cups vegetable broth or 2 cups water |
salt (to taste) |
Directions:
1. Heat oil. Add the potatoes and cook for two minutes browning them on all sides.
2. Stir in the green beans and cook for 4 to 5 minutes or until they begin to brown and blister.
3. Add the onions and cook for 1 to 2 minutes.
4. Next add the garlic and stir well. Cook for about 30 seconds.
5. Mix in the curry powder and cook a few minutes unti the curry begins to release it's aromas.
6. Add the broth and salt.
7. Partly cover the pot and simmer for 20 minutes. Remove the lid and simmer until the liquid is reduced by half.
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