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Active Time:35 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:35 minsTotal Time:35 minsServings:4
Active Time:35 mins
Active Time:
35 mins
Total Time:35 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
This earthy, satisfyingPotato Curryis sure to be your new weekday-friendly comfort food favorite. Buttery Yukon Gold potatoes, snappy green beans and juicy plum tomatoes simmer in creamy coconut milk that’s been spiced up with the deep, warming flavors of garam masala, curry, ginger and coriander. Garlic and crushed red pepper add a subtle undertone of heat, while nutty, fiber-rich brown rice provides a base for this filling curry dish. Keep reading for expert tips, including a few shortcuts to save you time in the kitchen.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil1cupchoppedyellow onion1½poundsYukon Gold potatoes, scrubbed and cut into ½-inch cubes (about 4⅓ cups)¾teaspoonsalt1poundfresh green beans, trimmed and cut into 1-inch pieces (about 4 cups)1tablespoonminced garlic1tablespoonmincedfresh ginger1teaspooncurry powder½teaspoonground coriander¼teaspooncrushed red pepper¼teaspoongaram masala1cupwater2plum tomatoes, chopped (about 1 cup)1cuplight coconut milk, well shaken and stirred2tablespoonschoppedfresh cilantro1(8.8-ounce)packageprecooked microwaveable brown rice, prepared according to package directions
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
1cupchoppedyellow onion
1½poundsYukon Gold potatoes, scrubbed and cut into ½-inch cubes (about 4⅓ cups)
¾teaspoonsalt
1poundfresh green beans, trimmed and cut into 1-inch pieces (about 4 cups)
1tablespoonminced garlic
1tablespoonmincedfresh ginger
1teaspooncurry powder
½teaspoonground coriander
¼teaspooncrushed red pepper
¼teaspoongaram masala
1cupwater
2plum tomatoes, chopped (about 1 cup)
1cuplight coconut milk, well shaken and stirred
2tablespoonschoppedfresh cilantro
1(8.8-ounce)packageprecooked microwaveable brown rice, prepared according to package directions
Directions
Heat 2 tablespoons oil in a large Dutch oven over medium heat until shimmering. Stir in onion; cook, stirring occasionally, until translucent, about 4 minutes. Stir in potatoes and ¾ teaspoon salt; cover and cook, stirring occasionally, until the onion is browned and the potatoes are slightly browned on edges, about 4 minutes.
Stir in green beans and 1 tablespoon each garlic and ginger; cook, stirring often, until the garlic is fragrant, about 1 minute. Stir in 1 teaspoon curry powder, ½ teaspoon coriander and ¼ teaspoon each crushed red pepper and garam masala; cook, stirring constantly, until the spices are fragrant, about 30 seconds. Add 1 cup water; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, covered, until the beans are tender and the potatoes are soft, 10 to 12 minutes.
Stir in tomatoes and 1 cup coconut milk; simmer over medium-low heat until the tomatoes are soft and the sauce is thickened, 5 to 8 minutes. Top with chopped cilantro and serve with rice.
Frequently Asked QuestionsFor a dish like curry, you want a waxy potato that won’t fall apart during cooking. This recipe calls for Yukon Gold, but Red Bliss potatoes would also work.You can refrigerate leftovers in an airtight container for up to a week. If you want to freeze leftovers, store them in a freezer-safe container or bag for up to 2 months. When ready to use, thaw in the fridge and reheat, and give it a touch of seasoning as desired.An excellent accompaniment would be a leafy green salad, such asArugula & Fennel Salad with Lemon Vinaigretteor acucumber salad. You could addTandoori Tofuwith grilled eggplant and cherry tomato skewers. If serving guests, a basket filled with flatbreads such as naan,chapatior roti would go over especially well.
Frequently Asked Questions
For a dish like curry, you want a waxy potato that won’t fall apart during cooking. This recipe calls for Yukon Gold, but Red Bliss potatoes would also work.
You can refrigerate leftovers in an airtight container for up to a week. If you want to freeze leftovers, store them in a freezer-safe container or bag for up to 2 months. When ready to use, thaw in the fridge and reheat, and give it a touch of seasoning as desired.
An excellent accompaniment would be a leafy green salad, such asArugula & Fennel Salad with Lemon Vinaigretteor acucumber salad. You could addTandoori Tofuwith grilled eggplant and cherry tomato skewers. If serving guests, a basket filled with flatbreads such as naan,chapatior roti would go over especially well.
EatingWell.com, August 2024
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Nutrition Facts(per serving)395Calories12gFat66gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
