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Tomato Curry with Potatoes and Beans

Posted by Peggy on August 9, 2012

Tomato Curry with Potatoes and Beans
Recipe: Tomato Curry with Potatoes and Beans


  • 2 tablespoons vegetable or canola oil
  • 1/2 cup chopped white or yellow onions
  • 1 tablespoon finely chopped garlic
  • 2 teaspoons-2 tablespoons finely chopped hot chili peppers*
  • 1 1/2 tablespoons grated or chopped ginger
  • 2 teaspoons garam masala or ground cumin
  • 1/2 teaspoon ground turmeric
  • 1 cup coconut milk, optional
  • 1 pound potatoes*, peeled if necessary, and chopped into 1/2-inch cubes (no need to peel thin-skinned varietals)
  • 1/2 pound green beans, ends trimmed and cut in half
  • 1 1/2 pounds heirloom or green tomatoes, cores removed, cut into 1-inch pieces
  • 2 tablespoons finely chopped cilantro


  1. Heat oil in a heavy-bottomed pan or Dutch oven over medium-high heat. Add the onion and cook 2-3 minutes, stirring.
  2. Add garlic, 2 teaspoons pepper, ginger, garam masala or cumin and turmeric; cook a minute, stirring.
  3. Stir in coconut milk, potatoes and green beans; bring to a boil then reduce to simmer and cook 5 minutes; stir in tomatoes and cook an additional 12-15 minutes, occasionally stirring, or until potatoes are tender.
  4. Season to taste with kosher salt and additional chili pepper to taste. Remove from heat. To thicken, with a fork or spoon mash some of the potatoes and incorporate into the curry. Stir in cilantro and serve.

*When chopping hot peppers, always wear protective gloves.

Number of servings (yield): 4 servings with rice

Time: 40 minutes, a good portion occasionally stirring

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