New Potato and Green Bean Curry

Earlier this summer my 'lil one and I were asked to represent Mexico at the town library's Reading Around the World Fun Day. Now, I am the first to admit, I am not Mexican, at best I am what my friend Jose calls "Nuevo Latina". But it just so happened that on that particular day my daughter was the only Mexican in town (the Professor happened to be in Vermont) and at 2 years-old she really couldn't be expected to represent Mexico on her own, so I came along.

It was a fun event and brought out all the towns cultural representatives. There was Norway, Belgium, the Netherlands, and Germany, as well as an Indian family whom I've never seen before and us.

Everyone brought something to share from their respective countries. We brought Watermelon Agua Fresca and Mexican Wedding Cakes, the Norwegians were making Lefse and the Indians had this most amazing rice studded with candied carrots and pistachios.

Overjoyed with the good Indian food I started firing questions at the poor unsuspecting matriarch. What market do you go to? In Minneapolis? In Fargo? What I most wanted to ask her was, Can I come over to your house and cook with you? But by the look of apprehension on her face I knew I had already crossed the line.

Inspired, I came home and found a recipe with all the flavors and smells I imagined filled her kitchen as well as one that could use the freshly-dug potatoes from my garden. This recipe is pretty easy and goes fast so have everything ready before beginning otherwise you run the risk of burning the spices.

New Potato and Green Bean Curry
(Printable Recipe)
Adapted from From Curries to Kebabs by Madhur Jaffrey
Makes 4 to 6 servings

3 tablespoons vegetable oil
1/2 teaspoon yellow mustard seeds
1/2 teaspoon cumin seeds
2 whole small dried red chiles
1 pound new potatoes, cut in half if large and quartered
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon turmeric
1 teaspoon sugar
1 pound green beans, end trimmed and cut into 1-inch pieces
2 cloves garlic, sliced
1 cup chicken stock, vegetable stock, or water
1 1/2 teaspoons salt
3 medium tomatoes, cut in half and sliced
1 cup cooked garbanzo beans
lemon wedges for serving

1. Heat oil in a large, high-sided frying pan with a lid over medium-high heat. Once shimmering, add mustard seed, cumin seed and dried chiles. As soon as mustard seeds begin to pop (a few seconds) add potatoes.

2. Fry potatoes, stirring occasionally, until they start to brown a little. Add cayenne pepper, cumin, coriander, turmeric and sugar. Stir to coat potatoes in the spices. Add green beans and garlic and cook a few minutes more. Add chicken stock and 1 teaspoon salt, bring to a boil, then reduce heat to low. Cover and cook for 15 minutes.

3. Add tomatoes, remaining salt and garbanzo beans and simmer, uncovered for another 10 minutes. Taste and add more salt if desired. Serve with lemon wedges and steamed rice.