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:

1. Heat oil in a skillet, add curry leaves, onions and saute until the onions turn translucent for about 3-4 minutes.
2. Add the garlic, ginger, green chillies and saute for another minute.
3. Add the green beans and stir fry for around 2 minutes.
4. Add the Trinidadian spice mix, turmeric and stir to coat the vegetables.
5. Add the coconut milk along with 1/2 cup of water, potatoes and salt to taste.
6. 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.
7. Stir in the lime juice.
8. Trinidadian spice mix:
9. Roast all the spices together in a small, dry skillet until they turn a couple of shades darker.
10. Grind into a fine powder in a coffee grinder or spice grinder.
11. Recipe courtesy: Holy Cow Vegan.