Potato & soya bean curry

Potato & soya bean curry

Potato & soya bean curry - recipe by heneedsfood blog

As I sat on the train coming home from work I had a sudden pang for a bit of spice. It’s been a while since I knocked up an Indian curry at home and with all of these ingredients on hand, even that trusty bag of frozen soya beans and a curry tree out the back, it took no time to rustle up this tasty curry.

Abit of this, a bit of that, and we have dinner!

The quantity of chilli I’ve used here only gives a mild bite, so if you choose to make this, get a little heavy handed!

Spices by heneedsfood blog

Potato & soya bean curry - recipe by heneedsfood blog

potato & soya bean curry

serves 2


  • 3 tbsp mustard oil
  • 1 onion, chopped
  • 3 cloves garlic, finely grated
  • 1 tbsp fresh ginger, finely grated
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp cumin seeds
  • ½ tsp ground cumin
  • 1 tsp mustard seeds
  • ½ tsp fennel seeds
  • 12 curry leaves, dried or fresh
  • ¼ tsp chilli powder
  • ½ tsp ground cardamom
  • 6 dried red chillies
  • ½ cm cinnamon quill
  • 2 potatoes, cubed (approx 400 g)
  • 200 g (1½ cups) soya beans
  • 1 tbsp tomato paste
  • 750 ml (2½ cups) water
  • Salt, to taste
  • ½ cup chopped coriander
  • nigella seeds, to garnish

Heat the oil in a saucepan over medium heat and sauté the onion until lightly golden before adding the garlic and ginger. Sauté for a further minute. Add the turmeric, paprika, cumin seeds & powder, mustard & fennel seeds, curry leaves, chilli powder, cardamom, dried chillies, cinnamon and sauté until fragrant.

Add the potato and soya beans and sauté for 4-5 minutes before adding the tomato paste and water. Bring to the boil and reduce to a simmer. Season with salt and cook until the potato is just done. You may need to add more water, but don’t overdo it as this is a dry curry.

When done stir through the chopped coriander. Garnish with nigella seeds and serve with cooked rice.

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