Aloo and Beans is one of those quietly comforting dishes that feels both homely and deeply flavourful — tender gourmet baby potatoes, halved so they soak up every spice, paired with crisp, bright green beans that keep their snap. As they cook together, the aroma of freshly ground cumin drifts through the kitchen, earthy and warm. Turmeric adds its golden glow, red chilli brings gentle heat, and garam masala rounds everything out with a soft, fragrant depth. A sprinkle of dry mango powder introduces a tangy edge, while lemon juice and cracked black pepper lift the whole dish into something lively and balanced. It’s simple, rustic, and full of character — the kind of everyday cooking that feels nourishing and satisfying.

Health Benefits

• Rich in plant-based fibre
  Both potatoes and beans provide dietary fibre, which supports healthy digestion and helps maintain steady energy throughout the day.
• Naturally nutrient-dense
  Baby potatoes offer potassium, vitamin B6, and complex carbohydrates, while beans contribute vitamins A, C, and K along with essential minerals.
• Anti-inflammatory spices
  Turmeric, cumin, and black pepper are often noted for their antioxidant and anti-inflammatory properties, adding flavour while supporting overall wellbeing.
• Blood sugar-friendly balance
  The combination of fibre-rich vegetables and spices may help promote steadier blood sugar responses compared to more processed dishes.
• Low in added fat
  When prepared without oil or with minimal added fat, this dish aligns well with whole-food, plant-based eating patterns.
• Digestive support
  Cumin and garam masala are traditionally used to support digestion, making the dish feel light and comfortable even with hearty ingredients.
• Bright, refreshing acidity
  Lemon juice not only enhances flavour but also adds a small boost of vitamin C.

Aloo and Beans

Catherine Barclay

Aloo and Beans is a simple, flavour‑forward stir‑fry of tender baby potatoes and crisp beans tossed with warm Indian spices. Cumin, chilli, turmeric, and garam masala create a fragrant, earthy base, while a squeeze of lemon and a hint of black pepper brighten the dish with a fresh, tangy finish

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Course Main Course

Cuisine Indian

Servings 4 servings

Ingredients

  

1x2x3x

• 8 gourmet potatoes halved
• 2 cups beans ends and strings removed
• 1 tsp cumin seeds blend to powder*
• 1 tsp red chilli powder
• ½ tsp garam masala powder
• ½ tsp turmeric powder
• ½ tsp dry mango powder optional
• ½ tbsp lemon juice
• ground black pepper to release the benefits of the turmeric

Instructions

 

• Pre-roast the potatoes for 30 mins or air-fry for 15 mins until they are soft but still hold their shape.
• Heat a nonstick frying pan. Add in the potato and beans with a little water or stock. Add all the spices and lemon juice. Gently stir through.
• Grind over black pepper for taste and to enhance the health properties of turmeric.
• Cook over medium heat until the beans are well cooked.
• This dish can be served warm or hot.

Notes

* A tip from an Indian friend is to use a coffee grinder to grind the cumin seed. This is a more robust flavour than the store-bought cumin powder.
This rule applies to all spices in seed form, as well as to cinnamon sticks.

Keyword aloo, Fiber rich, Fibre rich, indian curry, plant-based, potato and beans, vegan, wfpb, whole-food

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