Slow Cooked Goan Yellow Snake Beans, Red Peppers, New Potatoes And Butter Beans


  • 1 large onion diced
  • 2 tablespoons cooking oil
  • 1 bunch snake beans washed and chopped
  • 10 new potatoes halved
  • 2 red peppers chopped
  • 1 can butter beans rinsed and drained
  • 1 jar Goan Cuisine Yellow Curry
  • ½ cup fresh chopped coriander
  • 1-2 green chillies
  • ½ cup coconut milk


  1. Fry onions in oil until brown
  2. Add snake beans, potatoes, peppers and butter beans and fry on medium high heat for a couple of minutes
  3. Fold through 1 jar Goan Yellow Curry
  4. Add coconut milk, green chilli and water to just barely cover
  5. Transfer to slow cooker and set to cook
  6. When tender add salt to taste and extra fresh sliced red chilli if desired
  7. Garnish with coriander and enjoy with boiled basmati rice

Serving Suggestion

Serving Suggestions

  1. Serve with Goan Cuisine Tomato Kasaundi

Excellent for:

  • Vegetable: Eggplant, zucchini, cabbage, carrot, corn wedges, cauliflower, green beans, peas, potato and sweet potato
  • Legumes: chick peas, black eyed beans, lima beans, white beans, kidney beans, borlotti beans
  • Lentils: yellow, red, green, split peas, puy lentils
  • Extra firm tofu, Tempeh