BABY POTATOES AND GREEN BEAN CURRYRECIPEPrep time: 15 minsCook Time: 30-35 minsServes: 5-6 peopleIngredients:1. 1-2 tablespoon vegetable oil2. 1 large onion finely chopped3. 1 tablespoon finely chopped garlic4. 1 inch ginger finely chopped5. 1 kg baby potatoes, leave the potato skin on (you can also use regular potatoes but cut them into bite sized chunks.6. 1 teaspoon cumin powder7. 1 teaspoon coriander powder8. teaspoon red chili powder9. tablespoon turmeric10. 2 cups water11. 500 gms fresh green beans chopped into bite sized pieces12. 400 ml coconut milk full13. 1 tablespoon sugar14. Coriander leaves for garnish15. Salt pepper to tasteMethod: In the very beginning poke small holes in the potatoes with a fork and keep aside. In a shallow pan over medium heat, add a 1 tablespoons oil and saut the onions, once translucent, add 2 tablespoons of water to prevent it from crisping up or burning Add the garlic, ginger and the other spices including turmeric and cook for a couple of minutes, stirring frequently. Add in the potatoes, cover and cook on medium heat, until the potatoes are cooked through. Stir the potatoes at frequent intervals. The potatoes should take around 15 minutes to turn tender. When the potatoes are fully cooked, at a low to medium heat add the green beans then add the coconut milk. Give it a good stir. Now increase the heat to medium and add the sugar. Give it a quick mix, cover and let the beans cook for 10 minutes. Now the most important step, seasoning! Add salt and pepper according to your palette; I usually add 1 teaspoon of salt and teaspoon of pepper. Cook for another 5 minutes and once your beans are done it is ready! Serve with steamed rice!