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Green Bean, Fennel & New Potato Curry
with Basmati Rice & Toasted Coconut Flakes
45 MIN
2 Servings
From the Test Kitchen
In parts of Southern India, coconut is widely used to provide a perfect, cooling complement to the heady spices often found in curries. Our satisfying coconut milk-based curry is filled with an array of seasonal vegetables: sweet fennel, green beans and petite, creamy new potatoes (simply potatoes harvested early, before they’ve grown to full size). We’re serving it with fragrant, lime-infused basmati rice, which absorbs all the rich flavors of the coconut milk and spices. Pan-toasted coconut flakes make for an elegant garnish and a bit of pleasant crunch.
Get Cooking-
NutritionPER SERVING
-
Calories800 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Cut the potatoes into bite-sized wedges. Cut off and discard any fennel stems. Halve the fennel bulb lengthwise; cut out and discard the core, then small dice the bulb. Snap off and discard the stem ends of the green beans; cut into 2-inch pieces. Peel and mince the garlic and ginger. Pick the cilantro leaves off the stems; discard the stems.
2
Cook the rice:
In a small pot, combine the rice, a big pinch of salt and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 14 to 16 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Add the lime zest and stir to combine.
3
Toast the coconut flakes:
While the rice simmers, heat a large, dry, high-sided pan (or pot) on medium until hot. Add the coconut flakes and toast, stirring occasionally, 3 to 5 minutes, or until golden brown and fragrant. Transfer to a plate. Wipe out the pan.
4
Brown the potatoes:
While the rice continues to simmer, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and tender.
5
Add the vegetables:
Add the fennel and green beans to the pan of potatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the garlic, ginger and spice blend; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.
6
Finish the curry & plate your dish:
Add the coconut milk (shaking the can before opening) and ¼ cup of water to the pan of vegetables; season with salt and pepper. Reduce the heat to medium and simmer, stirring occasionally, 6 to 8 minutes, or until slightly thickened. (Be careful not to boil the mixture, as the coconut milk may separate.) Turn off the heat and stir in the juice of 2 lime wedges; season with salt and pepper to taste. Divide the cooked rice and finished curry between 2 bowls. Garnish with the toasted coconut flakes, cilantro, and the remaining lime wedges. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Using a peeler, remove the green rind of the lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lime. Cut the potatoes into bite-sized wedges. Cut off and discard any fennel stems. Halve the fennel bulb lengthwise; cut out and discard the core, then small dice the bulb. Snap off and discard the stem ends of the green beans; cut into 2-inch pieces. Peel and mince the garlic and ginger. Pick the cilantro leaves off the stems; discard the stems.
2
Cook the rice:
In a small pot, combine the rice, a big pinch of salt and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Simmer 14 to 16 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork. Add the lime zest and stir to combine.
3
Toast the coconut flakes:
While the rice simmers, heat a large, dry, high-sided pan (or pot) on medium until hot. Add the coconut flakes and toast, stirring occasionally, 3 to 5 minutes, or until golden brown and fragrant. Transfer to a plate. Wipe out the pan.
4
Brown the potatoes:
While the rice continues to simmer, in the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the potatoes and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until browned and tender.
5
Add the vegetables:
Add the fennel and green beans to the pan of potatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the garlic, ginger and spice blend; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until fragrant.
6
Finish the curry & plate your dish:
Add the coconut milk (shaking the can before opening) and ¼ cup of water to the pan of vegetables; season with salt and pepper. Reduce the heat to medium and simmer, stirring occasionally, 6 to 8 minutes, or until slightly thickened. (Be careful not to boil the mixture, as the coconut milk may separate.) Turn off the heat and stir in the juice of 2 lime wedges; season with salt and pepper to taste. Divide the cooked rice and finished curry between 2 bowls. Garnish with the toasted coconut flakes, cilantro, and the remaining lime wedges. Enjoy!
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