Ingredients

The following ingredients have 4 Servings
  • 2 cups green beans ((Preferably French cut. I used frozen))
  • 2 medium potatoes ((diced))
  • 1/2 tsp turmeric
  • 2 sprigs curry leaves
  • 1 large onion ((finely chopped))
  • 4 cloves garlic ((minced))
  • 1 tsp ginger ((grated))
  • 2 serrano peppers ((or jalapeno, minced. Adjust to more or less based on your preference for heat. Deseed for less heat))
  • 2 tsp Trinidadian spice mix
  • 1/2 cup coconut milk
  • 1 tbsp vegetable oil
  • Salt to taste
  • Lemon juice to taste

Instruction

  • Heat oil in a skillet. Add the curry leaves and onions and saute until the onions turn translucent, about 3-4 minutes.
  • Add the garlic, ginger and green chillies and saute another minute.
  • Add the green beans and stir-fry around 2 minutes. Now add the spice mix and turmeric and stir to coat the vegetables.
  • Add the coconut milk along with 1/2 cup of water, the potatoes and salt to taste. Bring the curry to a boil over medium heat, then cover, lower the heat, and allow it to simmer for 15 minutes or until all the veggies are tender.
  • Stir in the lime juice.
  • Serve hot with Stuffed Rotis or with any flatbread.