Broad Beans Potato Curry Recipe

Recipe By Slurrp

This Broad Beans Potato Curry is a delicious and nutritious vegetarian dish that is packed with flavors. The combination of tender broad beans and potatoes cooked in a fragrant blend of spices creates a hearty and satisfying curry. The dish is perfect for a weeknight dinner or for entertaining guests. Serve it with steamed rice or naan bread for a complete meal.

4.4
25 Rating -
Rate
30minstotal
10minsPrep
20minsCook
30m.total
10m.Prep
20m.Cook
Broad Beans Potato Curry
plan
Bookmark

ingredients serve

Ingredients for Broad Beans Potato Curry Recipe

  • 1/2 cup Broad Beans, Trimmed And Halved
  • 1/2 Medium Sized Potatoes, Boiled And Peeled
  • 1/4 Onion, Finely Chopped
  • 1/2 Tomatoes, Chopped
  • 1/4 teaspoon Cumin Seeds
  • 1/4 teaspoon Mustard Seeds
  • as needed A Handful Of Curry Leaves
  • 1/4 teaspoon Ginger Garlic Paste
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • as per your need Fresh Coriander Leaves For Garnish

Directions: Broad Beans Potato Curry Recipe

Cooking Directions

  • STEP 1.Heat oil in a pan and add cumin seeds, mustard seeds, and curry leaves. Let them splutter.
  • STEP 2.Add chopped onions and saut茅 until golden brown. Then, add ginger-garlic paste and cook for a minute.
  • STEP 3.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and oil starts to separate.
  • STEP 4.Add boiled and peeled potatoes, broad beans, and water. Cover and cook until the vegetables are tender.
  • STEP 5.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

  • You can add other vegetables like carrots or peas to make the curry more colorful and nutritious.
  • Adjust the spice levels according to your taste by adding more or less chili powder.
  • For a creamier curry, you can add a tablespoon of coconut milk or yogurt.

Storage and Serving

  • Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry on the stovetop or in the microwave before serving.
  • Serve the curry with steamed rice, naan bread, or roti for a complete meal.
Nutrition
value
375
calories per serving
12 g Fat8 g Protein56 g Carbs20 g FiberOther

Current Totals

  • Fat
    12g
  • Protein
    8g
  • Carbs
    56g
  • Fiber
    20g

MacroNutrients

  • Carbs
    56g
  • Protein
    8g
  • Fiber
    20g

Fats

  • Fat
    12g

Vitamins & Minerals

  • Calcium
    135mg
  • Iron
    4mg
  • Vitamin A
    12503mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    110mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    94mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    129mg
  • Manganese
    1mg
  • Phosphorus
    176mg
  • Selenium
    10mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp