Long Green Beans And New Potatoes In Mustard Seed ... |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This is tart curry with lots of tomatoes. Use any veggies you want but don't leave out the potatoes. Adapted from Vij's Cookbook. Ingredients:
9 oz long green beans, cut in half |
9 oz new potatoes, precooked but firm |
1 t cup canola oil, 1 t home made ghee |
3 cups of pureed tomatoes - use one large can (798ml) or 6 large fresh |
4 1/2 tsp cumin seeds |
1 tbsp black mustard seeds |
1 tsp salt |
1tbsp cayenne pepper or to taste |
1 tsp tumeric |
1 cup water |
Directions:
1. Precook the potatoes and cool under water. Slice into 1/2inch pieces
2. Heat oil and ghee (can sub butter) for 1 min on high.
3. Add cumin seeds and sizzle 30 seconds. Turn heat to medium.
4. Add tomatoes, mustard seeds, salt cayenne and tumeric.
5. Stir and cook well. 10 minutes.
6. Add freen beans and potatoes and cook 5 minutes or until beans are tender.
7. Serve in 6 individual bowls.Goes well with brown rice and french green lentil Piaf.
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