Romano bean and potato curry


This dish can pass for Indian cuisine although the inspiration behind it purely Bulgarian: I just substituted the sweet paprika in the original Bulgarian recipe for curry. This is the kind of vegetarian stew that I grew up on.  Beans, lentils, potatoes, peppers, eggplant, tomatoes, okra, Romano beans, were cooked in endless combinations and variations, commonly known as gyuvech (гювеч). 

serves: 4        difficulty: easy      prep time: 90 min


  • 1 lbs of Romano beans, both ends trimmed, and cut into 2 in pieces
  • one large or 2 medium Russet potatoes, peeled and cut in 1/2 in cubes
  • 1 medium yellow onion
  • 2 cloves of garlic
  • 1 tbs curry powder
  • 2 cans of tomato puree
  • 2 cups chicken stock, or vegetable stock if you want to keep it vegetarian. 
  • 1/4 cup olive oil


Prep the Romano beans: chop off both ends, and slice in 2 in pieces. 


Finely chop the onions and garlic.  


Heat a medium saucepan, and add the olive oil.  Once the olive oil has heated and shimmers, add the onions and garlic.  Saute until the onions are translucent but not browned. 



Add the Romano beans and the potatoes, and continue sautéing for another 2-3 min.  Add the curry powder.  Saute for another minute.  Add the tomato puree, and bring to a simmer. 


Add  the chicken stock and bring to a simmer again. 


Simmer the stew until the potatoes are done (30-45 min).  Season with salt and pepper. 


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