1 white onion, finely sliced
3 garlic cloves, finely diced
2 cups chopped Wilcox baby Perlas potatoes
1 cup green beans, ends removed, and chopped in half
½ cup coconut milk
3 TBS tomato puree, or chopped cans tomatoes
150mls vege stock
1 TBS chopped fresh coriander, plus a little extra for garnish
2 tsp mild curry powder
2 tsp ground coriander
2 tsp ground cumin
Salt and pepper to taste
Leafy greens and a dollop of coconut yoghurt to serve, or your chosen rice or quinoa.
I also sprinkled some black cumin seeds on top – optional
Heat a little coconut oil in a large pot, add the onion and cook until soft.
Add the garlic and cook for a further 2 minutes.
Stir through the curry, cumin and coriander powders as well as the salt and pepper to coat the onion and garlic.
Reduce the heat a little and add the coconut milk, tomato puree and vege stock. Bring to a gentle boil, then add the Perlas baby potatoes.
Reduce the heat. Place a lid on the pot and leave to simmer for 10-12 minutes, checking and stirring regularly.
Add the chopped coriander leaves and beans and place the lid back on to cook a further 5 minutes, or until the Perlas are soft and cooked through.
Serve hot with your chosen sides and garnishes.
Recipe in partnership with Sarah Tanner https://sarahtanner.co.nz/blogs/news/new-season-baby-perlas-potato-curry-bowl