Green Bean and Roasted Potato Curry

Servings: Serves: 3

Nutritional Information:

Per serving (554g)

Calories 505, Fat 20g, Saturates 16g, Sugars 42g, Salt 0.97g




Preheat the oven to 200°C/400°F/ Gas 6. Blitz together all ingredients for the curry paste in a high-speed blender and set aside.


Place the halved potatoes on a baking sheet, toss in a tablespoon of cooking oil and roast for 30-45 minutes or until soft and golden brown.


Heat the coconut oil in a deep pan, on a medium-high heat. Fry the onion and celery in the oil until soft.


Add the curry paste and fry for a few minutes to release the flavour. Then add the tinned tomatoes, coconut cream and turn the heat down to a low simmer, allowing the sauce to thicken.


When the sauce has thickened a little, add the green beans and cook through until soft. Then add the roasted potatoes and cook for a further 5 minutes, allowing the potatoes to absorb the curry sauce.


Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased