Curry Leaf Potato and Green Bean Stir-Fry with Lemon Basmati Rice

A quick and vibrant stir-fry of tender potatoes and crisp green beans, infused with the unique aroma of fresh curry leaves and classic South Indian spices, served with zesty lemon basmati rice.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 3
• Cuisine: Indian
• Difficulty: Medium
• Cost: $1.81/serving

Dietary

• Vegetarian
• Vegan
• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Fiber

Tags

• savory
• spicy
• stir-fry
• fresh
• quick

Ingredients

• 2 tablespoon vegetable oil
• 1 teaspoon mustard seeds
• 15 fresh curry leaves
• 1 yellow onion (medium, thinly sliced)
• 2 clove garlic (minced)
• 1 fresh ginger (grated)
• 2 Russet potatoes (medium, peeled and diced into small cubes)
• 8 ounce fresh green beans (trimmed and halved)
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon red chili powder
• 0.5 teaspoon garam masala
• 1 teaspoon salt
• 0.25 cup fresh cilantro (chopped)
• 1 cup basmati rice
• 2 cup water
• 1 tablespoon fresh lemon juice

Instructions

1. Rinse 1 cup basmati rice under cold water until clear. In a saucepan, combine rinsed rice, 2 cups water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed. Let stand covered for 5 minutes. Stir in 1 tablespoon fresh lemon juice and fluff with a fork.
2. Heat 2 tablespoons vegetable oil in a large skillet or wok over medium-high heat. Add 1 teaspoon mustard seeds and let them splutter for a few seconds. Immediately add 15-20 fresh curry leaves and stir-fry for 15-20 seconds until fragrant and crisp.
3. Add 1 thinly sliced medium yellow onion and sauté until softened and lightly golden, about 5 minutes.
4. Stir in 2 minced garlic cloves and 1 inch grated fresh ginger. Cook for 1 minute until aromatic.
5. Add 2 diced medium Russet potatoes to the skillet. Cook, stirring occasionally, for 8-10 minutes, until potatoes are lightly browned and starting to soften.
6. Add 8 ounces halved fresh green beans, 1/2 teaspoon ground turmeric, 1/2 teaspoon red chili powder, and 1 teaspoon salt. Continue to stir-fry for 5-7 minutes, until green beans are tender-crisp.
7. Stir in 1/2 teaspoon garam masala. Taste and adjust seasonings as needed.
8. Serve the Curry Leaf Potato and Green Bean Stir-Fry hot, garnished with 1/4 cup chopped fresh cilantro, alongside the lemon basmati rice.

Notes

For best results, use fresh curry leaves, as their flavor is essential to this dish. Adjust the amount of green chilies (or skip them) according to your preferred spice level.

Nutrition (per serving)

• Calories: 450
• Protein: 9.5 g
• Carbohydrates: 74.3 g
• Fat: 13.5 g
• Fiber: 9.8 g
• Sodium: 760 mg
• Saturated Fat: 2.1 g
• Sugar: 5.2 g