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Indian Potatoes and Green Bean Curry (Aloo Sabzi)

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Indian Potatoes and Green Bean Curry (Aloo Sabzi)

Indian Potatoes and Green Bean Curry (Aloo Sabzi)

Jessica Braider
The inspiration for this recipe came from an awesome haul from a farm stand where the potatoes and green beans looked especially delicious. If you are concerned about protein, don't be! Green beans are legumes (like lentils) and relatively high in protein, so you can just sit back and enjoy this curry that is packed with flavor and wonderfully filling.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Indian
Servings 4 servings


  • 2 Tbsp. canola or vegetable oil
  • 1 yellow onion diced
  • 4 cloves garlic minced, about 2 tsp.
  • 1 tomato diced
  • 1 tsp. ground coriander
  • 1 tsp. chili powder
  • 1 tsp. curry powder
  • 1 lb. green beans fresh or frozen, chopped into 1-inch pieces, thawed if frozen
  • 1 lb. Yukon Gold potatoes peeled and diced into 1/2-inch pieces
  • 1/2 cup reduced-sodium chicken or vegetable broth or water (or use any variety)
  • 1 tsp. salt
  • 1/2 lemon juice only, about 2 Tbsp.


  • Heat a large heavy skillet or a stockpot over medium heat, and when it is hot, add the oil.
  • When the oil is hot, add the onions, and when they are tender, 3 - 5 minutes, stir in the garlic for 30 seconds, then add the tomato with its juices, the coriander, chili powder, and curry powder, and stir for about 30 seconds, until the spices are fragrant.
  • Stir in the green beans, potatoes, broth or water, and salt.
  • Cover it, bring the liquid to a simmer, reduce the heat so that the stew stays at a low boil, and cook it for 20 - 25 minutes, stirring occasionally, until the potatoes are fork tender. Stir in the lemon juice and serve it immediately or refrigerate it for up to 3 days (it gets even better with time).

Slow Cooker Directions:

  • Omit the oil. Combine all remaining ingredients in the slow cooker and cook it on low for 6 - 8 hours or on high for 3 - 4 hours, until the potatoes have reached desired level of tenderness. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)


Do Ahead or Delegate: Dice the onion and the tomato (keep the juice from the tomato), peel the garlic, combine the spices, chop the green beans (thaw them first if using frozen), peel and dice the potatoes and store submerged in water to prevent browning, juice the lemon, or fully prepare and refrigerate the dish.
Scramble Flavor Booster: Double the curry powder, add 1 diced jalapeno or other hot or mild pepper with the garlic, stir in 1/2 cup coconut milk toward the end of cooking. Serve it with chutney.
Tip: Known for their rich flavor and their yellow color, Yukon Gold potatoes are very versatile. They not only work well for boiling, steaming, and adding to soups and dishes like this one, but they’re also great for making mashed potatoes.
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutritional Information Per Serving (% based upon daily values): Calories 183, Total Fat: 4g, 6.5%; Saturated Fat: 1g, 1.5%; Cholesterol: 0mg, 0%; Sodium: 606mg, 25%; Total Carbohydrate: 34g, 11.5%; Dietary Fiber: 8g, 30%; Sugar: 6g; Protein: 6g
Keyword All, Dairy-Free, Dinner, Fall, Gluten-Free, High Fiber, Kid-Friendly, Kosher, Low Fat, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Potluck/Buffet, Slow Cooker, Spring, Summer, Vegan, Vegetarian, Winter
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