Green Bean and Potato Curry with Carrot and Sultana Rice

Green Bean & Potato Curry with Carrot Sultana Rice | Ayurveda Parkschlösschen Health Blog

Our recipe for a delicious green bean and potato curry with carrot and sultana rice.

Green Bean and Potato Curry

Ingredients (for 4 persons)

  • 500 g small potatoes, peeled and cut into thick slices
  • 250 g green beans, cut into 2-3 cm long pieces
  • 1 chilli pepper, finely diced
  • 2 shallots, finely diced
  • 1 piece of fresh ginger (approx. 10 g), peeled and finely diced
  • 1 clove of garlic, finely diced
  • ½ tsp cumin seeds
  • ½ tsp black mustard seeds
  • ½ tsp turmeric
  • 2 tsp curry leaves
  • 2 tsp curry powder
  • 200 ml vegetable stock
  • 250 ml coconut milk
  • 3 tbsp ghee or olive oil
  • 1 bunch coriander, finely chopped
  • salt & pepper

Preparation

Prepare the ingredients as described above.

Heat the ghee or olive oil in a pan. Fry the cumin seeds, mustard seeds and curry leaves briefly, then add the shallots, chilli, ginger, garlic, turmeric and curry powder and fry briefly. Then add the potatoes and green beans, season with salt and fry briefly. Deglaze with the vegetable stock and simmer for 15 minutes. Then add the coconut milk and simmer over a low heat for a further 10 minutes, then season with salt and pepper to taste.

Stir in the finely chopped coriander just before serving.

Carrot and Sultana Rice

Ingredients (for 4 persons)

  • 130 g basmati rice, washed
  • 300 ml water
  • 2 carrots, peeled and grated
  • 1 tbsp sultanas
  • 3 tbsp ghee or olive oil
  • salt & pepper

Preparation

Prepare the ingredients as described above.
Simmer the washed basmati rice in a pan with water and a pinch of salt over a low heat (covered).

Heat the ghee in a pan and sauté the grated carrots in it, season with salt and pepper and add the sultanas. Then add the cooked rice and mix everything together.

Serve the curry with the warm rice − bon appétit!

Tips for Vata, Pitta and Kapha

Pitta can omit the chilli pepper and sprinkle the finished dish with some grated coconut instead.

Kapha can add more chilli to taste, and less coconut milk but more vegetable stock instead.

In addition, our Vata, Pitta or Kapha Churnas can be used as a topping to make dishes more digestible. These are available in our online shop. >>

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Filed under Main Meals, Recipes, uncategorised

Mr. Weeramundage comes from Sri Lanka and grew up with Ayurveda as a holistic way of life from an early age. After graduating from college, he first trained as a restaurant specialist and then completed further training as an Ayurveda chef. Since 2010 he has been bringing his experiences to the Ayurveda Parkschlösschen’s kitchen.

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