French bean and potato sabzi
Use up a mountain of French beans or runner beans in this quick, hearty vegetable curry with potatoes. It makes a brilliant addition to an Indian spread, or a standalone vegetarian dinner with flatbreads, chutney and yoghurt.
Each serving provides 148 kcal, 4g protein, 19g carbohydrates (of which 6g sugars), 5g fat (of which 0.5g saturates), 6g fibre and 1.2g salt.
Ingredients
- 6 tsp sunflower oil
- 2–3 garlic cloves, thinly sliced
- 200g/7oz onion, roughly chopped
- 2–3 green chillies, chopped
- 150²µ/5½´Ç³ú tomatoes, chopped
- 1 tsp turmeric
- 2 tsp ground coriander
- 1 tsp salt
- 250g/9oz Maris Piper potatoes, peeled and cut into 2cm/¾in pieces
- 350g/12oz French beans, washed and cut into 2cm/¾in pieces
- handful fresh coriander, roughly chopped
Method
Heat the oil in a large frying pan over a medium heat. Add the garlic and fry for 1 minute, stirring, then add the onions. Cook for 5 minutes, then add the green chillies and tomatoes. Mix and cook for another 3 minutes.
Stir in the spices and salt, then add the potatoes and 75ml/2½fl oz water. Lower the heat, cover the pan and cook for 3 minutes.
Add the beans and cook for 15–20 minutes more, until the potatoes are cooked through. How long this takes will depend on the size of the beans and potatoes.
Stir through the coriander just before serving.
Recipe Tips
You can use runner beans in this recipe, and you can swap the potatoes out for sweet potato, swede or kohlrabi. It really is a flexible dish!
