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Green Beans and Potato Curry with Trinidadian Spices

Green Beans and Potato Curry With Trinidadian Spices
Course: Side
Cuisine: Trinidad
Servings: 4 servings
Author: Vaishali ยท Holy Cow! Vegan Recipes


  • 2 cups french-cut green beans (I used frozen)
  • 2 medium potatoes , diced
  • 1/2 tsp turmeric
  • 2 sprigs fresh curry leaves
  • 1 large onion , finely chopped
  • 4 cloves garlic , minced
  • 1 tsp finely grated ginger
  • 2 green chillies , minced
  • 2 tsp Trinidadian spice mix (recipe follows)
  • 1/2 cup canned or fresh coconut milk (should be quite thick)
  • 1 tbsp canola or other vegetable oil
  • Salt to taste
  • Lemon juice to taste


  • Heat oil in a skillet. Add the curry leaves and onions and saute until the onions turn translucent, about 3-4 minutes.
  • Add the garlic, ginger and green chillies and saute another minute.
  • Add the green beans and stir-fry around 2 minutes. Now add the spice mix and turmeric and stir to coat the vegetables.
  • Add the coconut milk along with 1/2 cup of water, the potatoes and salt to taste. Bring the curry to a boil over medium heat, then cover, lower the heat, and allow it to simmer for 15 minutes or until all the veggies are tender.
  • Stir in the lime juice.
  • Serve hot with Stuffed Rotis or with any flatbread.
  • Trinidadian spice mix:
  • tbsp coriander seeds
  • tsp cumin seeds
  • -15 black peppercorns
  • /2 tsp fennel seeds
  • /2 tsp of mustard seeds
  • /2 tsp fenugreek (methi) seeds
  • Roast all the spices together in a small, dry skillet until they turn a couple of shades darker. Be vigilant and stay with them-- you don't want them to burn.
  • Grind into a fine powder in a coffee grinder or spice grinder. Store any unused spice mix in an airtight jar in a dark place.