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Green Bean Curry Recipe

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4.9 from 4 reviews

A flavorful and creamy Green Bean Curry made with fresh spices, coconut milk, and tender baby potatoes, perfect for a comforting vegetarian meal.

Ingredients

Main Ingredients

  • 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, cut into thirds
  • ½ lb (225 g) baby potatoes, halved
  • Juice of half a lime
  • A handful fresh cilantro
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat the oil: Heat the coconut oil in a large pan over medium heat. Add the cumin seeds and cook until they begin to sizzle.
  2. Sauté onions and aromatics: Add the finely chopped onions and cook for 2-3 minutes until translucent. Stir in the garlic and ginger and cook for another minute until fragrant.
  3. Add spices: Stir in the ground cumin, ground coriander, paprika, ground turmeric, red chili flakes, and salt. Toast the spices for 1-2 minutes, stirring often to release their aroma.
  4. Incorporate tomato paste and coconut milk: Mix in the tomato paste, then pour in the can of coconut milk, stirring well to combine.
  5. Add vegetables: Add the green beans and halved baby potatoes to the pan and stir to coat them evenly with the sauce.
  6. Simmer: Reduce heat to low, cover the pan, and simmer for 25 minutes, or until the vegetables are tender and cooked through.
  7. Finish and season: Add the juice of half a lime, and season with salt and freshly ground black pepper to taste.
  8. Garnish and serve: Just before serving, sprinkle a handful of freshly chopped cilantro over the curry. Serve hot with steamed rice or your favorite Indian bread.

Notes

  • Use baby potatoes for quick cooking and tender texture; regular potatoes can be used but may require longer cooking time.
  • Adjust red chili flakes to control the heat level according to your preference.
  • For a nuttier flavor, lightly toast the cumin seeds before adding them to the oil.
  • If you prefer a thicker curry, simmer uncovered for the last 5 minutes to reduce the sauce.
  • Fresh cilantro adds brightness; alternatively, you can garnish with fresh mint or parsley.

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