Add the diced potatoes, and cook for 15 minutes, stirring every minute or so to prevent the mixture from sticking, adding 1/4 cup (60ml) of the 2 cups of filtered water (or more) as needed when the mixture thickens and starts to stick.. Add the potatoes and green beans into the pan and stir fry for 5 minutes until crispy. Add the salt, chilli powder, turmeric powder, and cumin powder then cook the spices for 3-4 minutes. Add the water then give it a mix before covering and cook for 8-10 minutes.
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![Potato and Butter Beans Curry [Vegan] Skinny Spatula](https://skinnyspatula.com/wp-content/uploads/2021/01/Potato_Beans_Curry1-791x1024.jpg "Potato and Butter Beans Curry [Vegan] Skinny Spatula")
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![Potato and Butter Beans Curry [Vegan] Skinny Spatula](https://skinnyspatula.com/wp-content/uploads/2021/01/Potato_Beans_Curry3-791x1024.jpg "Potato and Butter Beans Curry [Vegan] Skinny Spatula")
Potato and Butter Beans Curry [Vegan] Skinny Spatula
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This hearty potato curry contains green beans and flavorful spices. It's a simple recipe that is
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Ingredients For the Curry: 1 medium onion, peeled and roughly chopped ; 1 lemongrass stalk, tough outer layer removed and roughly chopped ; 3 garlic cloves, peeled and roughly chopped. Chop the potatoes and green beans into bite-sized pieces, dice the onion, and mince the garlic & ginger. Heat oil in a large pot over medium heat. Add onion and sauté for 3-4 minutes. Then add fresh ginger, garlic, all spices, potatoes, and green beans. Sauté for a further one minute, stirring frequently.
