This Green Beans and Potato Curry with cannellini beans is simple, comforting and exactly the kind of vegetable curry I love making at home.
Fresh green beans and potatoes are cooked in a Durban-style masala with browned onions, curry leaves, ginger and garlic, tomato and warm spices. Cannellini beans are added towards the end, making the curry a little more substantial while still allowing the green beans and potatoes to remain the stars of the dish.
It is a lovely meat-free meal served with roti, naan or fluffy rice, and you can easily use another canned bean if that is what you have in the cupboard.
Green beans and potatoes are such a good combination in curry.
The potatoes soften and absorb the masala while the green beans bring texture and freshness.
For this version, I also add a tin of cannellini beans towards the end. They make the curry a little more filling and their mild flavour works beautifully with the Durban masala.
If you do not have cannellini beans, use another canned bean you enjoy or simply leave them out. Click here to get my Durban Curry Powder recipe.
One of the small things I do differently when making many vegetable curries is to let the onions brown slightly more than light golden.
That extra colour adds another layer of depth and sweetness to the curry.
You do not want to burn them, but give them enough time to become properly golden before adding the ginger and garlic.
It is a simple step, but it makes a noticeable difference to the finished masala.
Once the onions are browned, add the ginger and garlic and cook briefly before adding the Durban curry powder.
Cook the masala for a short while rather than immediately adding the next ingredient.
A small splash of water can be added if the spices look as though they may catch.
The chopped tomato, cumin and turmeric then go in and are allowed to cook down before the potatoes and green beans are added.
This gives you a proper flavour base rather than simply boiling vegetables in spice and water.
Heat the ghee in a large pot over medium heat.
Add the sliced onion and curry leaves.
Cook for approximately 6 to 8 minutes, stirring occasionally, until the onions are golden brown.
I like taking them slightly beyond light golden for a vegetable curry because that extra caramelisation adds more depth.
Add the crushed ginger and garlic.
Stir and cook for about 30 seconds until fragrant.
Add the Durban curry powder and mix well.
Cook for about 1 minute.
Add a small splash of water if necessary to prevent the spices from catching.
Add the chopped tomato, ground cumin and turmeric.
Mix well and cook for approximately 5 minutes until the tomato begins to soften and cook into the masala.
Add the cubed potatoes and sliced green beans.
Season with coarse salt and mix thoroughly so the vegetables are coated in the masala.
Cover and cook over medium-low heat for approximately 25 to 30 minutes, stirring occasionally.
Add a small amount of hot water only if needed to prevent the curry from catching.
Cook until the potatoes are tender and the green beans are cooked.
Add the drained and rinsed cannellini beans.
Fold them through gently so they do not break apart.
Cook for a further 5 to 8 minutes, allowing the beans to absorb some of the flavour from the masala.
Taste and adjust the seasoning.
Sprinkle over the garam masala and finish with chopped dhania, if using.
Remove from the heat and serve hot.
Canned cannellini beans are already cooked, so they do not need much time in the pot.
Adding them near the end means they can absorb the flavour of the curry without becoming too soft or breaking apart.
Their creamy texture also contrasts beautifully with the green beans.
Yes.
Cannellini beans are mild and creamy, which is why I like them here, but you can substitute another canned bean.
Butter beans would be particularly good, or you could use sugar beans if you prefer.
Drain and rinse canned beans before adding them to the curry.
Absolutely.
If you want a more traditional green beans and potato curry, simply leave out the cannellini beans.
The potatoes and green beans are substantial enough on their own.
You can also increase the quantity of green beans slightly if you prefer.
This is not meant to be a very watery curry.
The tomato, vegetables and covered cooking time will create some moisture naturally.
Add water only in small amounts if the masala begins to catch or the potatoes need a little more time to soften.
The finished curry should have a thick masala coating the potatoes, green beans and cannellini beans.
Yes.
The heat will depend largely on the Durban curry powder you use.
Use closer to 2 tablespoons for a milder curry or increase it towards 3 tablespoons if you enjoy more heat.
You can also add one or two fresh green chillies with the onions.
This curry is especially good with something that can scoop up all that thick masala.
Serve it with:
For me, warm roti with this kind of vegetable curry is hard to beat.
Yes.
This curry keeps well and the flavour develops even more after it has had time to sit.
Store leftovers in a covered container in the fridge and reheat gently until piping hot.
If the curry thickens considerably in the fridge, add a small splash of water while reheating.
I love vegetable curries like this because they prove that simple ingredients can still deliver plenty of flavour.
The slightly deeper-browned onions, curry leaves, Durban masala and tomato give the vegetables a rich base, while the cannellini beans make the curry hearty enough to serve as a complete meat-free meal.
It is straightforward home cooking, but when it is served hot with roti or fluffy rice, it really does not need anything complicated.
Just a good pot of curry and something to scoop up every last bit of masala.
You might also like. Click on the image to get the recipe.
Make this easy green beans and potato curry with cannellini beans, Durban curry powder and tomatoes. A hearty vegetarian curry for roti or rice.
ONIONS:
Allow the onions to become slightly deeper than light golden. This adds extra sweetness and depth to the vegetable curry.
GREEN BEANS:
Fresh green beans work best. Trim and slice them into bite-sized pieces before cooking.
CANNELLINI BEANS:
Add the canned beans near the end because they are already cooked. Butter beans or another mild canned bean can also be used.
WITHOUT CANNELLINI BEANS:
Leave them out for a more traditional green beans and potato curry.
CURRY POWDER:
Use 2-3 tablespoons of Durban curry powder depending on the strength of your blend and preferred heat level.
WATER:
Add water only as needed. This curry should have a thick masala rather than lots of gravy.
SERVING:
Serve with roti, naan, rice or fresh bread.
