Curry String Beans with Potato (Aloo)

When string beans are in season, there’s nothing more satisfying than a pot of Curry String Beans with Potato simmering away in the kitchen. This is a simple yet intensely flavorful Caribbean curry that’s perfect for vegan, vegetarian, or Ital diets, though meat lovers enjoy it just as much. Growing up in Trinidad and Tobago, this would typically be a Saturday morning dish mom would make for us as we waited for our favorite cartoons to begin on TV. Now I make it often during the summer when the beans are fresh from my garden, but it works beautifully year-round with good-quality beans from the market.

The dish starts with a fragrant curry base of garlic, cumin, green seasoning, and Scotch Bonnet pepper for gentle heat, then the beans are cooked until tender but still bright. Pre-boiled potatoes are added near the end to soak up all that curry goodness. Traditionally, you’d serve this with hot sada roti or paratha roti, but it’s equally delicious alongside steamed rice or even as part of a bigger curry spread.

What I love about this recipe is its flexibility. You can adjust the heat to suit your taste, add coconut milk for richness, or toss in tomato for a touch of sweetness and acidity. Whether you’re cooking for a weekday family dinner or a big weekend lunch, this Curry String Beans with Potato is a warm, wholesome reminder of the flavors we grew up with across the Caribbean.

Ingredient Guide

• String Beans – Fresh beans give the best flavor and texture; trim the ends before cooking.
• Potatoes – Starchy potatoes like Russet or Yukon Gold work well, soaking up the curry sauce.
• Vegetable Oil – A neutral cooking oil to sauté the aromatics and spices.
• Garlic – Smashed to release its full aroma into the curry base.
• Geera Seeds (Cumin) – Adds an earthy, warm depth to the dish.
• Black Pepper – For a gentle background heat and flavor.
• Caribbean Green Seasoning – A blend of fresh herbs, garlic, and seasonings that builds the flavor foundation.
• Scotch Bonnet Pepper – Adds Caribbean heat and fruity aroma; optional for less spice.
• Ground Masala – A spice mix that layers in complex, roasted flavors.
• Curry Powder – The signature spice blend that gives the dish its golden color and signature taste.
• Salt – Essential for seasoning the beans and potatoes.
• Water – Helps simmer and cook the beans in the curry base.
• Onion (optional) – Adds sweetness and depth when sautéed in the base.
• Tomato (optional) – Adds acidity and a natural sweetness for balance.
• Coconut Milk (optional) – Brings a rich, creamy undertone to the curry.

Shopping Made Easy

• Look for string beans that are bright green, firm, and snap easily when bent. Avoid limp or spotted beans.
• Many Caribbean and South Asian stores stock geera seeds, ground masala, and curry powders, but you can also find cumin seeds and curry powder in most supermarkets.
• Caribbean green seasoning can be homemade or store-bought; frozen versions are often available at West Indian groceries.
• If Scotch Bonnet peppers aren’t available, substitute with habanero for similar heat and flavor.
• Full-fat canned coconut milk works best for a rich finish if you choose to add it.

Cooking Notes from the Kitchen

• Pre-boiling the potatoes ensures they keep their shape and don’t break down too much in the curry.
• Blooming the curry powder and masala on low heat is key—this step unlocks the full flavor of the spices.
• Cut the beans into even lengths so they cook evenly.
• The heat level is easy to control by adding or omitting the Scotch Bonnet pepper.
• Adding tomato creates a slightly tangy curry that balances the richness, especially if using coconut milk.

What’s the difference between string beans and French beans?

String beans and French beans are both varieties of green beans, but French beans tend to be thinner, more tender, and slightly sweeter. Both work in this recipe.

Can I make Curry String Beans with Potato without Scotch Bonnet pepper?

Yes, you can leave it out for a milder curry or substitute with a milder chili pepper for a gentler heat.

How do I keep the beans bright green in curry?

Avoid overcooking and add the beans to the curry base just after the spices bloom. Simmer gently to preserve their color.

Can I prepare this dish ahead of time?

Yes, it reheats well. In fact, the flavors deepen after sitting for a few hours or overnight in the fridge.

What’s the best roti to serve with this curry?

Sada roti and paratha roti are the traditional choices, but dhalpuri roti or even warm naan work beautifully.