Green Bean and Potato Curry was a Hit!

GREEN BEAN and POTATO CURRY
Recipe from the Live Earth Farms Recipe Database This is a simple curry to be served with rice, pickles, and chutney if so desired. [we served it with brown basmati rice]

2 medium potatoes (about 1/2 lb.), cut into 3/4 inch dice
1/2 tsp. turmeric 
3 tbsp. oil of choice
15 basil leaves
1 C very finely chopped leeks, mostly the white part (I also use the tender green part)
3 garlic cloves, finely chopped
1/2 tsp. finely chopped ginger
3 green chilis cut into fine rings [I used the padrone peppers in our share, but I sauteed them separate and added as a garnish to mix in to the adult dishes, so the majority of the dish was kid-friendly]
3/4 lbs. green beans, cut on a diagonal at 1/4" intervals
4 tsp. curry powder (or to taste)
1 can coconut milk
1 stick cinnamon
1 1/4 - 1/2 tsp.sea salt
2 tbsp. fresh lime juice [oops...forgot this step - it was still good!]

1. In a medium pot, combine the potatoes, enough water to cover them well, and 1/4 tsp. turmeric. Bring to a boil. Cover partially, turn the heat down a bit, and cook until the potatoes are almost tender, but still hold their shape well. Drain.
2.Put the oil in a large saute pan or frying pan, and set over medium-high heat. Add the leeks, ginger, garlic, and green peppers. Saute for 2-3 minutes, then add the basil leaves. Add the green beans and saute for another minute. Add in the curry powder and stir at once. 
3. Pour in the coconut milk, 1C water, the remaining tumeric, the cinnamon stick, salt, and potatoes. Stir and bring to a boil. Turn down the heat to low, cover and cook about 15 minutes, or until the beans are just tender. (I like my beans on the crunchy side, so I don't cook them for the whole 15 minutes).
4. Add the lime juice and stir in.
5. Remove the cinnamon stick and serve. This is delicious over brown basmati rice served with a spinach salad on the side.