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–+ servings

Aloo and Beans

Catherine BarclayCatherine 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
  

  • 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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