Waitrose and Partners
Green bean and new potato coconut curry

Green bean and new potato coconut curry

A simple curry using the best of Britain s spring harvest, all elevated by the spice brought by the madras curry powder and green chillis. Perfect served wuth rice or rotis.

4 out of 5 stars(1) Rate this recipe
Gluten freeVegetarian
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook35 mins
  • Total time50 mins

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  • 1 tbsp essential Waitrose vegetable oil
  • 2 essential Waitrose onions, finely sliced
  • 35g fresh root ginger, peeled and roughly chopped
  • 2 green chillis, finely sliced (deseeded if desired)
  • 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 lengthways
  • 125ml coconut milk yogurt, (or natural yogurt)
  • 1 lime, zest of the whole lime, juice of half
  • 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.


Typical values per serving when made using specific products in recipe


1,057kJ/ 252kcals



Saturated Fat












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4 out of 5 stars1 rating