Vegan Green Bean & Roasted Potato Curry
This is an easy-to-make vegan green bean and roasted potato curry that is crunchy and nutritious. It’s not too spicy and is a great dish for rainy days when you want a little warmth and comfort.
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What’s in garam masala
Garam masala is a ground spice blend traditionally used in Indian, Nepalese, and Bangladeshi cooking.
The spice blend can contain a variety of spices, but common ingredients include cardamon, cinnamon, peppercorns, mace, and cumin.
You can easily find garam masala in supermarkets or local stores, but if you can’t, mix allspice and ground cumin together for a suitable alternative.
Is coconut oil good for cooking?
At one time, coconut oil was the must-have food trend that was popping up in everyone’s kitchen.
However, some people now argue that the ingredient isn’t that super.
While there is still some debate, coconut oil continues to be a common ingredient in cooking.
Thanks to its high resistance to heat, coconut oil makes for a great alternative for swallowing frying foods. Be sure to purchase refined coconut oil if you want to avoid your food having a slight taste of coconut.
Top tip: You can substitute the fresh green beans for frozen ones and can use boiled potatoes if you don’t want to roast them – making it totally adaptable and unbelievably tasty!
Total Time: 1 hour and 30 minutes
Prep Time: 15 minutes
Cook Time: 1 hour and 15 minutes
Calories: 505
Servings: 3
Rating:
Total Time: 1 hour and 30 minutes
Calories: 505
Servings: 3
Ingredients
Method
Ingredients
(Servings: 3)
- For the curry
- 0.66666666666667 0.66666666666667 tbsp coconut oil
- 0.33333333333333 0.33333333333333 onion, peeled and sliced
- 0.66666666666667 0.66666666666667 sticks celery
- 0.33333333333333 0.33333333333333 tin chopped tomatoes
- 0.66666666666667 0.66666666666667 tbsp tomato puree
- 53.333333333333 53.333333333333 ml coconut cream
- 66.666666666667 66.666666666667 g green beans
- 166.66666666667 166.66666666667 g new potatoes, halved
- salt, to taste
- For the curry paste
- 0.33333333333333 0.33333333333333 onion, roughly chopped
- 1 1 cloves garlic
- 0.33333333333333 0.33333333333333 inch fresh ginger
- 0.33333333333333 0.33333333333333 fresh red chilli
- 0.66666666666667 0.66666666666667 tsp ground cumin
- 0.33333333333333 0.33333333333333 tsp ground coriander
- 0.33333333333333 0.33333333333333 tsp curry powder
- 0.66666666666667 0.66666666666667 tsp garam masala
- 0.33333333333333 0.33333333333333 tsp turmeric powder
- 20 20 ml water
Method
- Preheat the oven to 200°C/400°F/ Gas 6. Blitz together all ingredients for the curry paste in a high-speed blender and set aside.
- Place the halved potatoes on a baking sheet, toss in a tablespoon of cooking oil and roast for 30-45 minutes or until soft and golden brown.
- Heat the coconut oil in a deep pan, on medium-high heat. Fry the onion and celery in the oil until soft.
- Add the curry paste and fry for a few minutes to release the flavour. Then add the tinned tomatoes and coconut cream and turn the heat down to a low simmer, allowing the sauce to thicken.
- After the sauce has thickened a little, add the green beans and cook through until soft. Then add the roasted potatoes and cook for a further 5 minutes, allowing the potatoes to absorb the curry sauce.
- When everything is soft and simmering, take off the heat and serve with your rice of choice.
Each 554g serving provides:
20g Fat, 16g Saturates, 42g Sugars, 0.97g Salt.
In need of another helping? Try making one of these easy vegan curries!
