Green Bean and Potato Curry with Bacon

~1 hour

Ingredients

¼ cup oil

1 medium onion finely diced

3 cloves minced garlic

½ teaspoon chilli flakes

1/ teaspoon turmeric

1 teaspoon cumin seeds

¾ teaspoon coriander powder

½ teaspoon mango powder (aamchoor) optional but highly recommended

1 ¼ teaspoon salt or to taste

2 whole green chillies

1 teaspoon tomato puree

9 oz (250 g) potatoes diced into bite sized pieces

7 oz (200 g) green beans chopped

1-2 tablespoon fresh coriander to garnish

Added bacon (optional)

Instructions

Preheat a pan over a high heat and add the oil. Allow to oil to warm up.
Add the finely diced onion. Sauté this over a high heat, stirring often, until the onions become translucent and limp - about 5 minutes.
Add in the minced garlic, all the spices (chilli flakes, turmeric, cumin seeds, coriander powder, mango powder, salt) and the green chillies. Mix through, then add the tomato purée. Continue to sauté this for 5 minutes. We don't want to onions to darken much - this recipe works better when the onions are lighter and are caramelised. You may need to turn the heat down to a medium flame if you find the onions are browning too much.
Add the diced potatoes. Sauté for 3-5 minutes.
Add the green beans. Sauté for 2-3 minutes.
Turn the heat down to low, cover and cook for 8-10 minutes, or until the potatoes are tender.
Stir in the chopped coriander and serve.

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