Romy Gill’s green bean and potato sabzi recipe

green bean and potato sabzi
Maja Smend

SERVES 4

2 tbsp sunflower oil
1 tsp cumin seeds
1 tsp fennel seeds
8 garlic cloves, thinly sliced
1-2 tsp chilli powder or flakes
300g potatoes, cut into half moons
350g stringless green beans, cut into 3cm chunks
1 tsp salt
1 tsp ground turmeric
2 tsp ground cumin
200ml coconut milk
20g dill, chopped

  1. Heat the oil in a deep frying pan over a medium heat. Add the cumin and fennel seeds, then as soon as they start to pop add the garlic and cook for a minute.
  2. Add the chilli, stir, then add the potatoes and cook over a medium heat for 5-6 minutes, stirring occasionally.
  3. Add the beans, salt, turmeric, ground cumin and coconut milk. Bring to the boil, lower the heat and cover the pan with a lid. Cook for 10-12 minutes or until the potatoes are completely tender (adding a splash of water if needed).
  4. Remove from the heat and rest for 5 minutes. Sprinkle with dill and serve with flatbread or rice.

For more of Romy’s simple summer recipes, go to @romygill.

Food styling: Lizzie Harris. Food styling assistant: Sophie Denmead. Styling: Tamzin Ferdinando