Try this one-pot creamy green bean and potato curry for a quick weekday meal. It's dairy-free and easily adaptable to make it vegan.
Cut green beans into long (2 inch roughly) slices. Cut the potatoes into thin slices as well. They both should have roughly the same thickness.
Add everything into a deep pot except for a few curry leaves and, thick coconut milk. Mix well.
Put on the stove and cook on medium heat until coconut milk starts to simmer.
Then turn the heat to low. Put the lid on the top of the pot but leave some space so the steam can escape. Cook until potatoes are about 90% cooked. Make sure to mix from time to time to stop the curry from bubbling and spilling over.
Then add thick coconut milk, curry leaves (break them to release more aroma) and mix gently with everything else. Once the curry starts to simmer, turn off the heat.
Serve with another tangy/citrusy dish to cut through the creaminess (read the serving ideas part in description). If you're serving the curry alone with rice, you can add a few drops of lime juice to the curry to bring some freshness to it.
This is a mild creamy curry that we usually serve with one or more tangy (such as chicken curry) or citrusy (such as coconut sambol, onion salad) sides and rice. But you can serve it alone over some rice too. In that case, you can add a few drops of lime juice to the curry once the curry is done cooking. Wait until the curry cools down a little bit before you add lime. Too much lime can curdle some of the coconut milk, so just a few drops would be enough to bring some freshness and citrous to the dish.