Description
This easy Green Bean Curry combines tender green beans and baby potatoes with coconut milk, tomato, ginger, garlic, and warm spices. Finished with fresh lime and cilantro, it’s a creamy, comforting vegetable curry that’s perfect with steamed rice or warm Indian bread.
Ingredients
Scale
- 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
- 1 can (14 fl. oz./400 ml) coconut milk
- 1 lb. (450 g) green beans, trimmed and cut into thirds
- ½ lb. (225 g) baby potatoes, halved
- Juice of ½ lime
- 1 handful fresh cilantro, chopped
- Salt and freshly ground black pepper, to taste
Instructions
- Heat the coconut oil in a large pan over medium heat. Add the cumin seeds and cook briefly until they begin to sizzle and become fragrant.
- Add the chopped onion and cook for 2–3 minutes, or until softened and translucent. Stir in the garlic and ginger and cook for another minute.
- Add the ground cumin, coriander, turmeric, paprika, red chili flakes, and salt. Cook for 1–2 minutes, stirring frequently, to toast the spices.
- Stir in the tomato paste, then pour in the coconut milk. Mix well until you have a smooth, fragrant curry sauce.
- Add the green beans and baby potatoes. Stir until the vegetables are evenly coated with the sauce.
- Reduce the heat to low and cover the pan. Simmer for 20–25 minutes, stirring occasionally, until the potatoes are fork-tender and the green beans are cooked.
- Stir in the lime juice. Taste and season with additional salt and freshly ground black pepper as needed.
- Sprinkle with freshly chopped cilantro just before serving.
- Serve the Green Bean Curry hot with steamed rice, naan, roti, or your favorite Indian bread.
Notes
- Adjust the spice: Reduce or omit the red chili flakes for a milder curry, or add more for extra heat.
- Check your potatoes: Cut them into similar-sized pieces so they cook evenly.
- Sauce too thick? Add a small splash of water or vegetable broth while the curry simmers.
- For the creamiest curry: Full-fat coconut milk will produce a richer sauce.
- Storage: Refrigerate cooled leftovers in an airtight container and reheat gently before serving.
- Serving idea: Steamed basmati rice, jasmine rice, naan, or roti all pair beautifully with this curry.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Indian-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 330 kcal
- Sugar: 8 g
- Sodium: 360 mg
- Fat: 24 g
- Saturated Fat: 20 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg