New Season Baby Perlas Potato Curry Bowl

New Season Baby Perlas Potato Curry Bowl

25 minutes



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

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