Showcase new potatoes in a creamy, spicy sauce – the coconut milk caramelises with the potatoes, creating depth of flavour. It’s great with paratha or rice
Prep:10 mins
Cook:45 mins
Serves 4
Ingredients
- 1kg new potatoes
- 200g green beans
- 1 red onion
- 2 tbsp coconut or vegetable oil
- 1 tsp black mustard seeds
- 2 tsp cumin seeds
- 3 garlic cloves
- 1-2 green chillies , to taste
- 20g ginger
- 20g coriander
- 400ml can full-fat coconut milk
- 1 tsp ground turmeric
- 1 tsp garam masala
- paratha or basmati rice
- lime wedges
Method
- Scrub the new potatoes clean, then put in a pan of salted water. Bring to the boil and cook for 10-15 mins until a sharp knife slides through. Scoop out using a slotted spoon and set aside to cool slightly. Halve the potatoes, or quarter any larger ones. Halve the green beans and cook in the same pan of boiling water for 2-3 mins, then drain and set aside.
- Meanwhile, finely slice the red onion. Heat the oil in a large, deep, non-stick frying pan over a medium heat and cook the mustard and cumin seeds for 2-3 mins until the mustard seeds start to pop and the cumin is fragrant. Stir in the onion and potatoes, turn up the heat to medium-high and cook for 6-8 mins, stirring often until the veg takes on some colour – watch closely so the spices don’t burn. Finely chop the garlic and chillies, and finely grate the ginger. Pick the leaves from the coriander and finely chop the stalks.
- Push the potatoes to one side of the pan, then at the other side spoon in 2 tbsp of the thick coconut cream from the top of the can. Cook until reduced and darkened in colour, about 3-4 mins. Reduce the heat to medium and mix in the garlic, chillies, ginger, coriander stalks, ground spices and 1 tsp fine sea salt. Cook for 2-3 mins until fragrant. Pour in the remaining coconut milk and add the green beans, bring to a simmer and cook for 3-4 mins until thickened. Season to taste and scatter over the coriander leaves. Serve with paratha or rice and lime wedges on the side for squeezing over.
Nutrition per serving
- kcal434
- fat24g
- saturates20g
- carbs43g
- sugars0g
- fibre8g
- protein8g
- salt1.27g