Green Beans and Potato Curry with Trinidadian Spices
Green Beans and Potato Curry With Trinidadian Spices
Servings: 4 servings
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.
Calories: 187kcal | Carbohydrates: 23g | Protein: 5g | Fat: 10g | Saturated Fat: 8g | Potassium: 694mg | Fiber: 5g | Sugar: 4g | Vitamin A: 445IU | Vitamin C: 44mg | Calcium: 76mg | Iron: 5mg