Crispy Green Bean and Potato Sabzi

cooking.nytimes.com

pryorinc

I'm Vegan, so all recipes are vegan or easily made vegan. What ever you cook I can cook vegan.

1 tablespoon neutral oil or olive oil

1 medium russet potato, diced into ½-inch pieces

½ teaspoon coarse kosher salt (such as Morton)

8 ounces green beans, trimmed and halved

½ tablespoon ground coriander

½ tablespoon ground cumin

¼ teaspoon ground black pepper

3 garlic cloves, minced

1 (½-inch) piece ginger, minced

1½ tablespoons unsweetened almond butter

Lime juice, to taste

Chaat masala (optional), for garnish

Rice or roti (optional), for serving

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer