Green Beans and Potato Curry With Trinidadian Spices
Servings: 4 servings
- 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.