Curried Potato and Green Beans with Onions and Carrots

Curried_Potato_Green_Beans_Onions_Carrots_Recipe_001

Mmm, curried potatoes and green beans go so very well with brown rice, and I was inspired to make that after tasting some of the greatest potato curry at Dr.J’s Vibrant Cafe in LA. I seriously was in love with their potato bowl. It was so filling, and full of GOODNESS!

This is a bit different but the flavours are quite similar, with the curry and spiciness!

OMG I miss Dr.J’s so much, I wish I could go back there. Anyone who lives or is visiting Downtown LA, go there and grab some of their vegan delicious foods. They are just the best!

Curried_Potato_Green_Beans_Onions_Carrots_Recipe_002

Curried Potato and Green Beans with Onions and Carrots

1 russet potato
1 medium carrot
1 small yellow onion
1 packet green beans
2 tablespoons extra light olive oil
1/4 cup water
1/4 teaspoon salt
1 tablespoon & 1 teaspoon less sodium soy sauce
3 teaspoons curry powder
1/2 teaspoon turmeric
1/2 teaspoon sesame oil

Wash and peel the potato, then dice it in cubes, along with the carrot. Put the diced potato and carrot into a saucepan filled with water (doesn’t really matter how much, as long as it covers the potatoes) and bring it to a boil.

Simmer the potato and carrot pieces in medium heat for about 6 minutes until both are getting soft. You can test by poking a knife or toothpick through.

Meanwhile, dice the onions. Take the ends off the green beans and chop it in half or three.

Curried_Potato_Green_Beans_Onions_Carrots_Recipe_003

Add 2 tablespoons of extra light olive oil in the frying pan and add the chopped green beans and onion. Saute in medium high for about 3 minutes, then add 1/4 cup water and 1/4 teaspoon salt. Simmer for about 15-20 minutes until beans are nice and soft.

Drain the water from the potato and carrot saucepan, then add both to the beans and onions in the frying pan.

Add the soy sauce, curry powder, turmeric and sesame oil. Stir and saute for another 5-8 minutes until the flavours start to kick in, then serve.

Curried_Potato_Green_Beans_Onions_Carrots_Recipe_004

Curried Potato and Green Beans with Onions and Carrots
Serves: 2
 

Ingredients
  • 1 russet potato
  • 1 medium carrot
  • 1 small yellow onion
  • 1 packet green beans
  • 2 tablespoons extra light olive oil
  • ¼ cup water
  • ¼ teaspoon salt
  • 1 tablespoon & 1 teaspoon less sodium soy sauce
  • 3 teaspoons curry powder
  • ½ teaspoon turmeric
  • ½ teaspoon sesame oil

Instructions
  1. Wash and peel the potato, then dice it in cubes, along with the carrot. Put the diced potato and carrot into a saucepan filled with water (doesn’t really matter how much, as long as it covers the potatoes) and bring it to a boil.
  2. Simmer the potato and carrot pieces in medium heat for about 6 minutes until both are getting soft. You can test by poking a knife or toothpick through.
  3. Meanwhile, dice the onions. Take the ends off the green beans and chop it in half or three.
  4. Add 2 tablespoons of extra light olive oil in the frying pan and add the chopped green beans and onion. Saute in medium high for about 3 minutes, then add ¼ cup water and ¼ teaspoon salt. Simmer for about 15-20 minutes until beans are nice and soft.
  5. Drain the water from the potato and carrot saucepan, then add both to the beans and onions in the frying pan.
  6. Add the soy sauce, curry powder, turmeric and sesame oil. Stir and saute for another 5-8 minutes until the flavours start to kick in, then serve.

 

Post a comment

You may use the following HTML:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>