potato green bean curry

This has been sitting in my 'to post' pile for a couple of weeks now. Which basically means that I don't remember too much about it, other than conceiving it because it sounded good and it apparently photographed well. The fact that it made it into the 'to post' pile means that it met my expectations taste-wise.

I try to keep my cupboards stocked with curry powder, coconut milk, canned tomatoes, and garbanzo beans, so that I always have the basic staples for curry on hand. Vegetable and starch additions are interchangeable - throw in what you have available or what sounds good. We ate this dish as follows. If you omit the potatoes, I'd recommend serving it over rice or noodles. It would also be great with a side of naan.

Potato Green Bean Curry

Serves 2-3

olive oil

2 handfuls fingerling potatoes, sliced into 1/2" thick rounds

2 handfuls green beans, trimmed and cut into 2" pieces

2 Tbsp. fresh ginger root, peeled and minced

2 cloves garlic, minced

1 small yellow onion, chopped

14.5 oz. can diced tomatoes, drained

15 oz. can garbanzo beans, drained and rinsed

1 handful mushrooms, sliced

about 7 oz. coconut milk (not lite)

2 Tbsp. curry powder

1/2 tsp. crushed red pepper flakes

chopped cilantro, to top

Heat oven to 400 degrees. In a medium bowl, mix potatoes with 2 Tbsp. olive oil and a generous pinch of sea salt. Transfer to baking sheet. Roast in oven 10 minutes.

Add green beans to same bowl as used for potatoes. Mix to coat with some of the olive oil that remained in the bowl. After potatoes have roasted for 10 minutes, add green beans to baking sheet and roast an additional 10 minutes.

Heat 1 Tbsp. olive oil in a large pot over medium heat. Add ginger and garlic. Cook until fragrant, about 1 minute. Add onion. Cook, stirring occasionally, until onion begins to brown, about 4 minutes. Add curry powder and red pepper flakes. Stir to coat. Cook 1 minute.

Add tomatoes and coconut milk. Cook, stirring occasionally until bubbly.

Add roasted vegetables, garbanzo beans, and mushrooms. Mix well. Reduce heat to low, simmer for 5 minutes. Serve topped with cilantro.