Hearty Potato and Green Bean Curry

Prepare the vegetables: dice the onion, mince the fresh ginger and garlic cloves, and cut the potatoes and green beans into bite-sized pieces.

Heat vegetable oil in a large pot over medium heat.

Add diced onion and sauté for 3-4 minutes until softened.

Add minced ginger, minced garlic, curry powder, sea salt, ground cumin, and black pepper, followed by the potatoes and green beans.

Sauté for one more minute, stirring frequently to coat the vegetables in the spices.

Pour in the vegetable broth and bring the curry to a boil. Once boiling, reduce the heat to low, and let it simmer with a lid for about 20 minutes or until the potatoes and green beans are fork-tender.

Add the canned coconut milk to the pot and let it simmer for an additional 10 minutes, uncovered, to thicken the curry. Stir occasionally to prevent sticking to the bottom of the pot.

Taste the curry and adjust seasonings, adding more salt, pepper, or spices if desired.

Serve warm with roti or naan bread, and enjoy!

Store any leftovers covered in the refrigerator for up to 3 days.