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Green Bean Curry Recipe

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4.4 from 50 reviews

This vibrant Green Bean Curry is a delicious and comforting vegetarian dish featuring tender green beans and baby potatoes simmered in a fragrant coconut milk and spice sauce. Infused with cumin, coriander, turmeric, and a hint of heat from red chili flakes, this curry is both flavorful and wholesome, perfect for a satisfying weeknight dinner or a cozy meal served with rice or Indian bread.

Ingredients

Spices and Base

  • 1 tablespoon coconut oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, finely chopped
  • 2 large garlic cloves, finely chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ½ teaspoon paprika
  • ¼ teaspoon red chili flakes
  • ½ teaspoon salt
  • 1 tablespoon tomato paste

Main Ingredients

  • 1 can (14 fl.oz / 400 ml) coconut milk
  • 1 lb (450 g) green beans, cut into thirds
  • ½ lb (225 g) baby potatoes, halved

Finishing Touches

  • Juice of half a lime
  • A handful fresh cilantro, chopped
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat Spices: Heat the coconut oil in a large pan over medium heat. Add the cumin seeds and cook until they begin to sizzle and release their aroma.
  2. Sauté Aromatics: Add the finely chopped onions to the pan and cook for 2-3 minutes until they become translucent. Then stir in the chopped garlic and ginger and cook for another minute until fragrant.
  3. Add Ground Spices: Stir in ground cumin, ground coriander, paprika, turmeric, red chili flakes, and salt. Toast the spices for 1-2 minutes while stirring often to release their flavors.
  4. Add Tomato Paste and Coconut Milk: Stir in the tomato paste thoroughly, then pour in the coconut milk to create a rich curry base.
  5. Add Vegetables: Add the green beans and halved baby potatoes to the pan. Stir well to combine all ingredients evenly.
  6. Simmer: Reduce the heat to low and cover the pan with a lid. Let the curry simmer gently for 20-25 minutes or until the potatoes and beans are tender.
  7. Season and Finish: Once the vegetables are cooked, add the juice of half a lime and season with salt and freshly ground black pepper to taste. Stir to blend the flavors.
  8. Garnish and Serve: Just before serving, sprinkle freshly chopped cilantro over the curry. Serve hot alongside steamed rice or your favorite Indian bread.

Notes

  • Adjust red chili flakes according to your preferred spice level.
  • For a richer curry, use full-fat coconut milk.
  • This curry pairs well with basmati rice or naan bread.
  • Baby potatoes can be substituted with regular potatoes cut into small pieces.
  • Make sure to simmer gently to prevent coconut milk from curdling.

Find it online: https://mealoria.com/green-bean-curry-recipe/