Green Bean & Potato Curry

Green Bean & Potato Curry


750 grams McCain Frozen Green Beans

2 medium sized potatoes cooked & diced


1 large onion sliced

3 teaspoons garlic and ginger

3 heaped tablespoons curry powder of choice

2 large tomatoes chopped

A sprig of curry leaf


1 tin red kidney beans rinsed and drained

2 teaspoons garam masala

Chopped coriander

Salt and pepper to taste




Prep Time: 5 minutes
Total Time: 40 minutes

  1. Heat oil in a large pot on medium to high heat
  2. Add the onions and fry until translucent, then add the garlic and ginger to the pot
  3. Lower the heat and fry off for about a minute
  4. Add the curry powder and make sure the spice doesn’t burn – add a drop or two of water to prevent this from happening
  5. Now add the tomatoes, curry leaves and green beans and season
  6. Mix well and cover and cook for about 10 - 15 minutes before adding the potatoes – add water if necessary
  7. Allow to simmer on medium to low heat for about 8 minutes before adding the red kidney beans
  8. Simmer for 5 minutes, sprinkle garam masala and chopped coriander and turn of the heat
  9.  Adjust seasoning and serve with roti or rice  
  10. Enjoy with friends and family.

Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

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