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Green Bean Curry Recipe

Green Bean Curry Recipe
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★★★★★

5.2 from 24 reviews

A vibrant and flavorful Green Bean Curry featuring tender green beans and baby potatoes simmered in a rich coconut milk and aromatic spice sauce. This healthy, comforting vegetarian dish offers a perfect balance of warm spices and fresh lime juice, garnished with cilantro for a refreshing finish. Ideal for serving with steamed rice or Indian breads.

Ingredients

Scale

Spices and Aromatics

  • 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
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/4 teaspoon red chili flakes
  • 1/2 teaspoon salt

Base and Vegetables

  • 1 tablespoon tomato paste
  • 1 can (14 fl.oz / 400 ml) coconut milk
  • 1 lb (450 g) green beans, cut into thirds
  • 1/2 lb (225 g) baby potatoes, halved

Finishing Ingredients

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

Instructions

  1. Heat the Oil and Toast Cumin Seeds: Heat the coconut oil in a large pan over medium heat. Add the cumin seeds and cook until they begin to sizzle, releasing their aroma.
  2. Sauté Onions, Garlic, and Ginger: Add the finely chopped onions and cook for 2-3 minutes until they turn translucent. Stir in the garlic and ginger and cook for an additional minute until fragrant.
  3. Add Ground Spices: Stir in the ground cumin, ground coriander, paprika, ground turmeric, red chili flakes, and salt. Toast the spices for 1-2 minutes, stirring frequently to prevent burning and to deepen the flavors.
  4. Add Tomato Paste and Coconut Milk: Mix in the tomato paste, then pour in the coconut milk, stirring well to combine everything into a creamy sauce.
  5. Add Vegetables: Add the green beans and halved baby potatoes to the pan, stirring gently to coat them evenly with the spiced coconut sauce.
  6. Simmer: Reduce heat to low, cover the pan with a lid, and let the curry simmer for 20-25 minutes, or until the vegetables are tender when pierced with a fork.
  7. Add Lime Juice and Seasonings: Squeeze the juice of half a lime into the curry, then season with additional salt and freshly ground black pepper according to your taste.
  8. Garnish: Just before serving, sprinkle a handful of freshly chopped cilantro over the curry for a fresh, zesty finish.
  9. Serve: Serve the green bean curry hot alongside steamed rice or your favorite Indian bread such as naan or roti.

Notes

  • This curry can be made spicier by increasing red chili flakes or adding fresh chopped chili.
  • Baby potatoes can be substituted with other small potatoes or sweet potatoes for different flavor.
  • Ensure to simmer with the lid on to allow the potatoes to cook thoroughly and absorb the spices.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove.
  • For a vegan diet, ensure the Indian breads served are free from dairy.

Nutrition

Keywords: green bean curry, vegetarian curry, coconut milk curry, Indian vegetable curry, easy curry recipe

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