Ingredients:
• 2 cups – French cut green beans
• 2 – Medium potatoes, diced
• 1/2 tsp – Turmeric
• 2 sprigs – Fresh Curry leaves
• 1 – Large onion, finely chopped
• 4 Cloves – Garlic, minced
• 1 tsp – Ginger, finely grated
• 2 – Green chillies, minced
• 2 tsp – Trinidadian spice mix
• 1/2 cup – Canned or fresh Coconut Milk (thick)
• 1 tbsp – Canola or other vegetable oil
• Salt to taste
• Lime juice to taste
• Trinidadian spice mix:
• 2 tbsp Coriander seeds
• 1 tsp Cumin seeds
• 10-15 Black Peppercorns
• 1/2 tsp Fennel seeds
• 1/2 tsp of Mustard Seeds
• 1/2 tsp Fenugreek (methi) seeds
Method:
- Heat oil in a skillet, add curry leaves, onions and saute until the onions turn translucent for about 3-4 minutes.
- Add the garlic, ginger, green chillies and saute for another minute.
- Add the green beans and stir fry for around 2 minutes.
- Add the Trinidadian spice mix, turmeric and stir to coat the vegetables.
- Add the coconut milk along with 1/2 cup of water, potatoes and salt to taste.
- Bring the curry to a boil over medium heat, then cook covered on low heat, and allow it to simmer for 15 minutes or until all the vegetables are tender.
- Stir in the lime juice.
- Trinidadian spice mix:
- Roast all the spices together in a small, dry skillet until they turn a couple of shades darker.
- Grind into a fine powder in a coffee grinder or spice grinder.
- Recipe courtesy: Holy Cow Vegan.