Recipe courtesy of Food Network Kitchen
Save Recipe Print
Yield:
2 servings
Level:
Easy

Ingredients

Directions

In a large non-stick pan, heat oil over medium high heat. Add onions and cook until tender. Stir in ginger and garlic and cook until aroma is released. Stir in curry powder, coriander and cumin and continue to cook until aroma is released. Stir in carrots and potatoes and toss to coat. Stir in tomatoes and chicken stock and simmer until carrots and potatoes are tender. Add green beans and simmer for 1 minute. Stir in coconut milk and cilantro. Serve warm with rice.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Curried Chicken Thighs

Recipe courtesy of Food Network Kitchen

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Spicy Cajun Seafood Stew

Recipe courtesy of Food Network Kitchen

Spicy Pimento Cheese Spread

Recipe courtesy of Ina Garten

Sage-Rubbed Chicken with Spicy Peach Glaze

Recipe courtesy of Nancy Fuller

Vegetable Curry

Recipe courtesy of Food Network Kitchen

Vegetable Curry

Recipe courtesy of Curtis Aikens

Vegetable Curry

Recipe courtesy of Food Network

Vegetable Curry

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.