Indian-Spiced Wax Beans & Potatoes with Coconut Gravy

Indian-Spiced Wax Beans & Potatoes with Coconut Gravy

I used these gorgeous wax beans I found at our local farmer’s market to make a groovy dish for Meatless Monday.

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Wax beans are so similar in taste & texture to green beans – I honestly don’t think you can tell the difference. They don’t contain chlorophyll, so they’re not green – but if you’ve ever overcooked green beans you know the color can be off-putting.

Not the case with wax beans, making it such a great bean for Indian dishes or dishes with longer cook times.

Wax beans are low calorie, are the good for you kind of carbs, & a great source of fiber for heart & digestive health.

This dish has cumin seeds, ginger, coriander, garam masala, turmeric, & black pepper. So many good for you spices! To name a few of the benefits…turmeric being anti-inflammatory, cumin’s antioxidants, garam masala’s immunity boosting properties – a powerhouse of good health in a bowl right here.

The addition of coconut milk blended with the spices was so creamy & tasty I could have licked the bowl!🤪

Quick tip on wax beans – when fresh they should snap easily. Trimming the stem ends & cutting them into bite sizes pieces is a great job for older kiddos.

They are in season now, so go grab some before they’re gone.

Indian-Spiced Wax Beans & Potatoes with Coconut Gravy

Ingredients

2 tablespoons ghee, or neutral tasting oil of choice (coconut or grapeseed are great options)

1 medium onion finely chopped

1 teaspoon cumin seeds

2 cloves of garlic finely chopped

2 teaspoons fresh ginger, grated with a microplane

1 teaspoon coriander

2 teaspoons garam masala

1 teaspoon turmeric

2 teaspoons salt

a few grinds of black pepper

2 cups gold potatoes chopped into bite sized pieces

1/2 cup vegetable broth

3 cups fresh wax beans – rinsed & towel dried, stem ends trimmed, & cut into bite sized pieces

1 can full-fat coconut milk

1/2 cup packed chopped cilantro leaves, plus extra for garnish

juice of 1/2 lime

1. Heat a large pot or wok over medium heat. Add the oil.

2. When oil is hot, add cumin seeds. Stirring constantly until seeds start to pop (30 seconds or so – do not burn).

3. Next add the onion, and cook until golden.

4. Add the garlic and ginger, and cook for 1 to 2 minutes until fragrant.

5. Add the spices, salt, and pepper – stir.

6. Add the potatoes, stir to coat potatoes with spices.

7. Add 1/2 cup vegetable broth stir and then cook until potatoes are just tender, roughly 12 -15 minutes.

8. Add the wax beans and coconut milk, stir.

9. Cook stirring occasionally until wax beans are tender.

10. Add cilantro and lime juice, stir.

11. Serve with rice or Indian flatbread of choice. Enjoy!

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