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    Potato & green bean curry

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    Potato & green bean curry

    • Preparation time: 5 minutes
    • Cooking time: 25 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 2

    Ingredients

    300g baby new potatoes, halved
    150g green beans, trimmed and halved
    ½ tsp sunflower oil
    1 medium red onion, finely chopped
    55g Cooks’ Ingredients Madras Paste
    100ml reduced fat coconut milk
    200ml Cooks’ Ingredients Vegetable Stock
    1 tsp crunchy peanut butter
    ½ x 28g pack coriander, leaves and stalks separated, chopped
    250g pack microwaveable wholegrain rice

    Method

    1. Bring a pan of lightly salted water to the boil. Add the potatoes and cook for 8-10 minutes, then add the green beans and cook for another 2 minutes. Drain and run under cold water.

    2. Return the saucepan to a medium heat and add the oil. Fry the onion for 5-7 minutes with a pinch of salt, until softened. Stir in the curry paste and coconut milk, then add the stock, peanut butter, green beans and potatoes. Cook over a medium heat for 5 minutes, or until piping hot. Season.

    3. Stir through the coriander stalks and most of the leaves. Serve with the rice, cooked according to pack instructions, scattered with the remaining coriander leaves.  

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    Cook’s tip
    Try using the leftover coconut milk from this recipe in smoothies, bircher muesli or porridge. You can also use it to cook rice (for savoury and sweet dishes), which gives it a delicious, creamy flavour.

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