Indian potato tomato curry

Adapted from LMU München and Show Me the Curry

1 big or 3 small sweet potatoes
200 g Green beans
Butter
200 g Tomatoes (I left this out this time)
coconut oil or butter
Cumin Seeds – if you have it
Asafoetida – if you have it
Salt – to taste
pinch of Turmeric powder
pinch of Cumin powder
pinch of Coriander powder
Red Chili Powder – to taste
pinch of Garam Masala
200 g Coconut milk

Dice peeled potatoes small (two small potatoes per person), add to pan with a little butter, sauté until potatoes are tender. Add salt, pepper, spices, chopped tomatoes (same amount as potatoes) and coconut milk, stir evenly. I also threw in some organic vegetable broth powder for extra umami. Simmer on medium low for 25 minutes. Serve hot with chapati or roti.

~Jessica

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