One of the things I love the most is curry. I love simple curries that require nothing further than throwing some things from jars into a pot, and I love complex curries that require me to start thinking about it a full day in advance, and are a lot of physical effort. I love sampling new curries at restaurants, and curries at new restaurants. I love them all.
I threw this potato and bean curry together when I was feeling a bit down and just wanted a whole lot of delicious things, and didn't have to put in too much effort. There was no grinding involved, no pounding together to make a paste; it was fast and simple, with a handful of ingredients and some time simmering on the stove. It was something I made up, and I am definitely going to make it again. I loved the sauce especially - three days later as I was eating the leftovers, it was super delicious.
This curry is medium spicy.
easy bean + potato curry
1 brown onion (diced)
2 clove garlic (minced)
a small amount of ginger (grated or minced)
1 tablespoon ground coriander seeds
1 tablespoon ground cumin
1 teaspoon garam masala (make your own if you need the meal to be gluten free)
1 teaspoon tumeric
2 small tomatoes (diced)
4 medium sized potatoes, white or red, scrubbed well and diced
a handful of snake beans, tailed and chopped in to halves or thirds
1 can coconut milk
some stock or water (a few cups at least)
Fry the onion in some oil until it's getting soft, then add the garlic. Follow this with the ginger, coriander, cumin, garam masala and tumeric, and quickly fry until fragrant, then throw in the potatoes. Let them fry for a minute, before adding the tomato and some water. Bring to a boil, then reduce and put on the lid. Simmer for ten fifteen minutes, until the potato starts to soften, then add the beans. Add more water if necessary, then simmer for another ten minutes. The potatoes should be super soft. Add the coconut milk, simmer another five minutes, and then you're done!
Serve with lots of mushy rice.