Ingredients
- 3 tablespoons sunflower oil or coconut oil
- 1/2 teaspoon brown mustard seeds
- 1/2 teaspoon cumin seeds
- 2 whole small dried red chiles, like arbol chiles or Sichuan chiles
- 1 pound potatoes, peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sugar
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- 1 pound fresh green beans, end trimmed and cut into 1-inch pieces
- 2 cloves garlic, sliced
- 1 cup vegetable broth or water
- 1 1/2 teaspoons kosher salt, divided
- 3 medium ripe tomatoes, cut in half and sliced
- 1 15-ounce can chickpeas, drained and rinsed
- lemon wedges and chopped cilantro, for serving
Instructions
- Heat the 3 tablespoons oil in a large, high-sided frying pan with a lid over medium-high heat. Once shimmering, add 1/2 teaspoon mustard seed, 1/2 teaspoon cumin seed and 2 dried chiles. As soon as mustard seeds begin to pop (a few seconds) add 1 pound quartered new potatoes.
- Reduce heat to medium and fry potatoes, stirring occasionally, until they start to brown a little. Add the 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon sugar, 1/4 teaspoon cayenne, and 1/4 teaspoon turmeric. Stir to coat potatoes in the spices.
- Add the 1 pound chopped green beans and 2 cloves sliced garlic and cook a few minutes more. Add 1 cup vegetable broth and 1 teaspoon salt, bring to a boil, then reduce heat to low. Cover and cook for 10 minutes.
- Add the 3 sliced tomatoes, remaining 1/2 teaspoon salt and drained can of chickpeas and simmer, uncovered for another 10 minutes. Taste and add more salt if desired. Serve with lemon wedges and steamed rice.
Notes
- Do your prep: Have everything ready and sitting by the stove. This recipe goes quick and you don't want the spices to burn.
- Make It Your Own This curry is very flexible. Cauliflower florets, cubed sweet potato, or spinach stirred in at the end all work well. You can also swap the chickpeas for white beans or leave them out entirely for a lighter side dish.
- Serving Ideas Steamed basmati rice or brown rice is the classic pairing. Naan, warm flatbread, or even a simple piece of crusty bread to scoop up the sauce are all great options.
- Heat Level The two dried chiles add warmth but aren't blow-your-head-off spicy, especially since they're left whole. If you want more heat, crumble one into the oil. For very mild, use just one chile or skip them.