Go Back

String Bean & Potato Curry with Whole Wheat Chapati

A vegetarian meal made with string beans and potatoes simmered in a mildly spiced curry, served alongside soft, freshly made whole-wheat chapatis. Simple, wholesome, and satisfying.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Servings: 2 people
Course: Breakfast, Dinner
Cuisine: caribean
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • Potatoes – 1 medium about 150 g, diced
  • Tomato – 1 medium chopped
  • Asafutida - 1/8 tsp
  • Ginger – 1 tsp grated
  • Cooking oil – 1 tbsp
  • Turmeric powder – ½ tsp
  • Curry powder – 1 tsp
  • Red chili powder – ¼ tsp optional
  • Salt – to taste
  • Water – ½ cup
  • Fresh coriander – 1 tbsp optional, garnish
  • Whole wheat flour – 1 cup 120 g
  • Salt – a pinch
  • Water – about ½ cup as needed
  • Oil – ½ tsp optional, for dough

Equipment

  • 1 cutting board
  • 1 knife
  • 1 mixing bowl
  • 1 Rolling Pin
  • 1 Flat pan / skillet (tawa)
  • 1 Saucepan or frying pan with lid
  • 1 Measuring cups & spoons

Method
 

  1. Prepare the vegetables:
  2. Wash and chop the string beans, dice the potato, chop the onion and tomato, and mince the garlic and ginger.
  3. Make the curry:
  4. Heat oil in a pan over medium heat. Add the asafoetida and lightly suate ginger for 20 seconds.
  5. Add spices:
  6. Add turmeric, curry powder, chili powder (if using), and salt. Stir well to release the aroma.
  7. Cook vegetables:
  8. Add potatoes and string beans, mix to coat with spices, then add water. Cover and cook for 10–12 minutes until vegetables are tender.
  9. Finish curry:
  10. Add chopped tomato and simmer uncovered for 3–5 minutes until slightly thickened. Garnish with fresh coriander if desired.
  11. Prepare chapati dough:
  12. In a bowl, mix whole wheat flour and salt. Gradually add water and knead into a soft dough. Rest for 10 minutes.
  13. Cook chapati:
  14. Divide dough into small balls, roll into thin circles, and cook on a hot skillet until bubbles form. Flip and cook both sides until lightly browned.
  15. Serve:
  16. Serve the hot string bean and potato curry with freshly cooked whole wheat chapati.

Notes

 Adjust chili powder to suit your taste. For a milder curry, omit it entirely.Cut potatoes into even-sized pieces so they cook at the same rate as the string beans A squeeze of lemon juice or a pinch of garam masala at the end enhances flavor Keep the dough soft for tender chapatis; cover with a damp cloth while resting to prevent drying.
  • Serving suggestion: This dish pairs well with plain yogurt or a fresh cucumber salad.