Potatoes and Green Beans/Aloo Green Beans Curry

Potatoes and green beans curry is a simple, easy, and delicious vegan curry. This can be served with rice or flatbreads as a side. This is a dry curry and can be a great side for Thanksgiving. This is a simple curry is perfect for everyday as well as for feast.

The meaty potatoes with al dente beans all cooked to crispy roasted texture is a delight and is just amazing. This curry is flavored with salt, turmeric, and cayenne. These simple flavors along with the texture of potatoes and beans makes it a winner always.

This can be made in under 30 minutes. Cutting the veggies in perfect size is the key to have the perfect curry. The size of potatoes and beans should almost the same to have them cooked to perfection. Potatoes are cooked a couple of minutes and then beans should be added. Then the mixture cooks together. Finally add the salt, turmeric, and cayenne. Shredded coconut is also a great addition in the final step. Beans and potatoes can alone be cooked in this style or their ratio could also be changed a little to suit the quantity you have in hand. 

This is a great side and is an amazing one for Thanksgiving. Since beans and potatoes are there in the same curry, this is will be a great choice for vegan guests. Lemon potatoes are an amazing holiday side just like this curry. Vegan Pumpkin Halwa is a great vegan dessert choice to serve during the holiday season. These are simple to make, yet delicious ones!

Holiday sides are important in having a perfect holiday parties and events. With lot of guests, making tasty and delicious foods can be a challenge. Sometimes, choosing the right side may be a stumbling point too. Whatever may be the circumstances, fret not. We have lined up many tasty sides and are sharing this week. Heather is hosting an event in our Festive Foodies. I am linking this post to the event.

Ingredients

Prep time 15 min

Cook time - 12 min

serves 4-6

Aloo/potatoes - 2 cups, 2-in sticks

Green beans - 2.5 cups, 1-in. pieces

Oil - 4 tbsp

Salt - 2/3 tsp

Turmeric - 1/4 tsp

Cayenne - 1/2 tsp

Mustard seeds - 1 tsp

Cumin- 1 tsp

Asafetida - 1/4 tsp

Method

Heat oil in a cast-iron pan on medium flame. Add the mustard seeds and when it splutters add the cumin and asafetida and fry for 30 seconds.

Add the potatoes, combine with the tempering, cover, and cook for 3 minutes.

Add the beans, mix, cover, and cook for 3 minutes.

Lower flame and cook for another 4 minutes till both the beans and potatoes are perfectly cooked.

Add salt, turmeric, and cayenne. Mix.Adjust the taste with sat and cayenne as per requirements.

Saute for 2 -3 minutes.

Transfer to serving bowl. Serve with flatbreads, or rice as a side.

Here's more Side Dish Recipes:

• Air Fryer Butternut Squash from Devour Dinner
• Air Fryer Stuffed Mushrooms from Cheese Curd In Paradise
• Black Eyed Pea Casserole from Leftovers Then Breakfast
• Bourbon Pecan Sweet Potatoes from Cookaholic Wife
• Brussels Sprouts with Smoked Almonds and Manchego Cheese from A Day in the Life on the Farm
• Cauliflower au Gratin from Hezzi-D's Books and Cooks
• Cheesy Mashed Potato Puffs from Blogghetti
• Chive Buttered Carrots from Jolene's Recipe Journal
• Hassleback Potatoes from Jen Around the World
• Hearts of Palm Salad from Art of Natural Living
• Loaded Green Bean Casserole from Sweet Beginnings
• Potatoes and Green Beans/Aloo Beans Curry from Magical Ingredients
• Potatoes Au Gratin from An Affair from the Heart
• Southern Collard Greens (Instant Pot) from Palatable Pastime
• Sweet Potatoes with Candied Pecans from Kate's Recipe Box