A simple curry using the best of Britain’s spring harvest.
Green bean and new potato coconut curry
- Preparation time: 15 minutes
- Cooking time: 35 minutes
- Total time: 50 minutes
1 tbsp essential Waitrose vegetable oil
2 essential Waitrose onions, finely sliced
35g fresh root ginger, peeled and roughly chopped
2 green chillies, finely sliced (deseeded, if liked)
1 tsp nigella seeds
2 tsp madras medium curry powder
500g essential Waitrose new potatoes, halved or quartered if large
500g essential Waitrose green beans, trimmed and halved widthways
125ml coconut milk yogurt (or natural yogurt)
1 lime, zest, and juice of ½
½ x 25g pack mint, leaves torn
1. Heat the oil in a large saucepan or casserole dish and cook the onions over a medium-high heat for 5-7 minutes, until soft and golden in places. Throw in the ginger and ½ the chilli, then fry for 2-3 minutes, until fragrant. Add the nigella seeds and curry powder and fry for another minute.
2. Tip the potatoes into the pan with 650ml water, then cover and bring to the boil. Simmer briskly for about 18 minutes, until just cooked. Add the green beans and simmer, covered, for another 4-6 minutes, until tender but still bright green.
3. Stir through the yogurt, lime zest and juice; season. Serve scattered with the mint leaves and remaining chilli, plus some steamed rice or naan bread, if liked.