This is a classic Asian recipe that can be prepared in nearly no time. The fenugreek and curry leaves give an aromatic flavour to the dish, so why not give this delicious recipe a try?

INGREDIENTS (Serves: 3)

  • 1 teaspoon oil
  • 1 teaspoon mustard seeds
  • A few curry leaves
  • 1 onion, finely chopped
  • Fenugreek leaves curry with beans and potato100g fenugreek leaves, washed and chopped
  • 1 teaspoon ginger and garlic paste
  • 100g green beans, washed and chopped
  • 100g potatoes, washed and chopped
  • 1 tomato, finely chopped
  • Salt, to taste

METHOD:

Fenugreek leaves curry with beans and potato

Fenugreek leaves curry with beans and potato

  1. Heat the oil in a shallow frying pan.
  2. Fry the mustard seeds, curry leaves and onion until brown.
  3. Add the fenugreek leaves and cook until soft.
  4. Spoon the ginger and garlic paste into the pan and cook for a couple of minutes.
  5. Add the mixed vegetables and tomato and fry until they are cooked.
  6. Add the salt and fry for a further five minutes.
  7. When seasoned and the vegetables are properly cooked, turn off the heat.

Serve the curry hot with Indian bread. Enjoy you meal!

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