Author Notes
I love Indian food and converted a chicken recipe to this vegetarian option —Laura Murphy
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Ingredients
- Ingredients
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150 grams
fine green beans, trimmed and chopped
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1/4 teaspoon
mustard seeds
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100 grams
carrots, peeled and sliced
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1 pinch
garam masala
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80 grams
potatoes, parboiled and chopped
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1/4 teaspoon
cumin powder
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25 grams
garden peas, frozen or fresh
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1 pinch
coriander powder
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1
small onion, peeled and chopped
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1 tablespoon
creamed coconut
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1/2
green chilli, chopped
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3 tablespoons
oil
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2.5 cms pieces
piece fresh ginger, peeled and grated
-
1
clove fresh garlic, peeled and chopped
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1 pinch
salt
Directions
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Heat the oil in a pan on a medium heat setting.
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To check that the oil is hot enough, sprinkle in a few mustard seeds, if they pop the oil is ready. Then add the remainder of the mustard seeds and the onion.
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Fry for a couple of minutes, then add the chill, garlic and ginger and fry for 1 minute.
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Add the garam masala, salt, cumin and coriander powder to the frying mixture for a further minute.
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Add the carrots, then 2 minutes later, the beans then after another 2 minutes add the peas.
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Stir fry for another minute and finally add the potatoes. Stir for a further minute.
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