Indian Bean and Potato Stew

Cook Time 40 minutes

Servings 4


2 tbsp ghee

1 x 2 cm piece ginger, minced 

2 cloves garlic, minced 

1 small red chilli

10 curry leaves (fresh or dried) 

1 tsp cumin seeds 

½ tsp ground coriander

½ tsp ground turmeric 

2 medium Desiree potatoes, cut into 3cm cubes 

400g green beans, trimmed and cut into thirds 

Pinch of salt 

½ tsp garam masala

Juice of half a lemon 


Heat ghee in a large sauté pan and add the ginger, garlic, chilli, curry leaves and cumin seeds. Sauté for a minute then add the potatoes and green beans and coat in the ghee and spices and cook for 1-2 minutes. Add a pinch of salt and 3/4 cup of water and bring to a boil. Turn down and place the lid on and cook for 15-20 minutes or until potatoes are tender.

Once cooked, add the garam masala and lemon juice and mix through.


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