An amazing green bean casserole with curry powder, potatoes and tomato. A vegetarian oven dish, but you can also add some ground beef.
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Fill a medium-sized pan with water and bring to a boil. Rinse the green beans by removing the ends. Cook the beans in the boiling water for a few minutes, they don't need to be fully cooked yet.
Transfer them to a bowl and bring the water to a boil again. Peel and rinse the potatoes and cut them into cubes. Boil the potato cubes in the water, the exact cooking time depends on the size of the cubes.
Peel and finely chop the onion and garlic cloves. Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Heat a dash of oil in a medium-sized skillet and sauté the onion and garlic for a few minutes. Then cook the green beans for a few minutes more, season with pepper and salt and divide these over the oven dish.
Divide the pre-cooked potato cubes over the green beans. Combine the eggs with cream and curry powder in the same bowl that the green beans were in and season with salt and pepper.
Wash the cherry tomatoes, cut them in half and place them on top of the potato cubes, cut side up. Pour the cream mixture over the oven dish and finish with a little grated cheese.
Bake the green bean casserole until golden in about 40 minutes. Enjoy!
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