I made a yummy green bean, chick pea and potato curry, home-grown potatoes, runner beans and onions! It has a wonderful combination of spices and is cooked in a wok which gives a lovely freshness to the dish. I think the spices I used might be a bit on the old side… so next time I will put more in, or buy new ones! They don’t last for ever, even if kept in air-proof jars. Another thing I would do differently is to make twice s much because eating the left overs today was a great treat, all the flavours had matured and intensified – although I think if I planned to make more to save some for another occasion, I would set the extra aside before I added the green beans so they don’t get overcooked.
I think this would also make a nice basis for variations including other ingredients; a great whack of fresh coriander would be lovely, and my husband is very much meat eater so I think he would have liked some lamb or chicken in it, even though he did enjoy it very much. Also for him it was dry, but I like that, I’m not always keen on lots of sauce… it would make a great filling for a wrap or a dosa… the possibilities are endless!
http://grevilleacorner.wordpress.com/2013/06/19/chick-peas-green-beans-and-potatoes-dry-stir-fry/
Lois Elsden 
This looks yummy–well, the recipe does. Clever photo!
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It was really very nice – and very simple to make… How are you Alice? All well?
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I am well thanks–been away from computer a lot–hobbled by a rotten knee then I had to catch up with yard and garden things. Just in time for winter.
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Yes, this basic technique/recipe can be used successfully for other veggies and meat if a meat eater. My husband originates from Southern India and I am Australian, so I have been coached by him to cook his favourite dishes and then I have modified them to make them easy for me to cook every day. So glad you enjoyed this……and you can always just add some water and/or tomatoes to add juice/gravy – also once done, add rice flour to thicken the gravy if desired. Stephanie 🙂
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