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  • Writer's pictureYiannoulla Burness

Long Bean Potato Curry

There is something about the taste of curry that you want to eat it everyday.

The flavours in left over curry are even better the next day.

Curry can virtually be made with any vegetables. This curry is made with long beans also known as snake beans from my garden, they make for a great tasting addition to a curry when added with potato and spices.

You may use any beans for this dish, make sure the variety of potato you use holds together and keeps its shape when cooked.

Curries can either be dry or wet. A dry curry is basically a curry made without being cooked in a gravy or sauce. Dry curry is cooked by keeping a lid on the pan while cooking, this helps steam cook the vegetables. Pour the collection of condensation on the lid over the potatoes and beans every time you lift the lid this helps with cooking also. A little extra water can be added as well if needed.

Enjoy eating this curry with rice, roti, puri (poori), or naan bread, also goes well with dosa.

EQUIPMENT : frypan or non stick pan, mortar and pestle


530g potato or 3 medium to large potato

250g long beans or (1 large bunch)

143g brown onion or 1 medium, finely diced

50g garlic or 1 medium bulb

2-3 fresh chilli or 1/4-1/2 teaspoon chilli powder

2 teaspoon punch porah ( or mix of mustard and cumin seeds)

1 sprig of fresh curry leaves or 10 dry (optional)

3 teaspoons curry powder

1/2 teaspoon turmeric

1 teaspoon pink Himalayan salt

A few springs of fresh coriander, finely chopped (optional)

Light cooking oil


*Peel, wash and cube potato into bite size pieces, cover with water to stop discoloration until ready to cook.

*Wash and top and tail beans. Cut into 5cm (2 inches ) in length, set aside

*Peel and finely chop onion, set aside.

*Peel and chop garlic and fresh chilli, place in a mortar with a good pinch of salt. Pound with a pestle to a paste.

*Heat a fry pan on high heat, once the pan is heated add 2 -3 tablespoons of oil, add punch porah or mix of mustard and cumin seeds turn heat to medium.

*As soon as the seeds start popping add curry leaves, then onion. Give the onion a stir and let cook a couple of minutes.

*Next add the garlic and chilli paste and let it cook a couple of minutes.

* Add curry powder and turmeric and cook off in the oil for a minute or so then add drained potatoes, sliced beans and salt.

*Toss vegetables so they are covered with the rest of the ingredients in the pan.

*Place the lid on the fry pan and let potatoes and beans steam cook.

*Depending on how hot your pan heats you may need to turn the heat down to low. *You want the potato to cook a nice golden brown without burning.

*Watch and continue to toss the potatoes and beans every few minutes keeping the lid on in between.

*Pour the collection of condensation on the lid onto the vegetables every time you lift the lid this helps with cooking.

*Continue cooking until potatoes become tender add more salt as needed.

*When done remove from heat and place in a serving dish, garnish with freshly chopped coriander.

*Potato and bean curry can be an accompaniment to another dish or served as is with a nice salad and rice or roti, puri (poori), naan bread or dosa.


# If I cannot find curry leaves is there a substitution?

The answer is no. Just leave them out. Curry leaves are added at the beginning of cooking. When the oil is first heated is when you add the leaves. They release a certain aroma when fried which infuses the oil and adds depth of flavour to the curry.

Fresh leaves can be found in the fresh produce area in certain supermarkets, asian grocers, market stalls. You may have a friend who has a tree growing in their garden.

#What is punch Porah?

It is a spice blend of cumin, fenugreek, brown mustard, fennel and nigella seeds. You can substitute with mustard and cumin seeds.

#What curry powder should I use?

Curry powders differ in flavour depending on what ingredients are used. If you are near to an asian or Indian grocers they usually have a variety of curry blends . You can also purchase curry blends online. If you live in Australia I can recommend NO WORRIES CURRIES on line they have very good blends.

#Can I freeze left over potato curry?

Yes you can, but, you need to be mindful when freezing any curry that has potato as an ingredient. The texture and flavour of the potato can change when frozen and thawed. The potato can end up being grainy or mushy.

A wet curry will freeze well as it has a liquid base to cover the vegetables and vegetables tend to keep their texture and shape if thawed at room temperature.

#Is there a substitute for Himalayan salt?

You may use the salt of your choice. I use pink Himalayan salt because it is less processed than table salt and has more trace elements. I find I use less salt.

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