Green Bean Curry is a delicious mixture of fresh vegetables, herbs and spices, and coconut milk. It's naturally vegan and ready in 30 minutes. Enjoy it on its own or with your favorite grains like rice or quinoa.
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Curries are wonderful weeknight meals since they come together quickly and are loaded with flavor.
While many like coconut cabbage curry and cauliflower chickpea curry call for curry powder, Green Bean Curry is made with an aromatic combination of cumin, turmeric, and Garam Masala.
This vegetable-centric recipe is warming and comforting and can be customized with whatever veggies you have on hand. It's one of my favorite vegan green bean recipes.
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Why you'll love this recipe
- It's flavorful, creamy, and comforting.
- You can make it in half an hour.
- It's a delicious way to make a meal out of fresh vegetables.
Ingredients
- Fresh garlic
- Fresh ginger
- Ground cumin
- Turmeric powder
- Garam Masala
- Green beans
- Mushrooms
- Red bell pepper
- Fresh tomatoes
- Canned coconut milk
- Salt and pepper
Variations
It's easy to make this Green Bean Curry your own. Use other vegetables you like, such as onion, cauliflower, broccoli, carrots, or eggplant.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Saute the garlic and ginger in a little water in a large skillet.
- Then add the spices and give them a stir.
- Next add the vegetables and coconut milk and stir.
- Simmer, stirring occasionally, until the vegetables are soft.
- Taste and adjust the seasonings, as needed.
Amy's tip
Be careful when stirring since turmeric can stain clothing.
Serving suggestions
Green Bean Curry can be enjoyed on its own or with grains. Try it with white or brown rice, quinoa, or a combination of both.
It's also wonderful with Instant Pot coconut jasmine rice or cilantro lime quinoa.
Storing
Leftover curry can be refrigerated in an airtight container for up to 3 days. For best results, do not freeze.
Recipe FAQs
While Garam Masala and curry powder are both spice blends, they are made with different ingredients. Garam Masala is generally made with coriander, black pepper, cinnamon, cardamom, cloves, and nutmeg. Curry powder is usually made with turmeric, coriander, cumin, and other spices. Both can be used to make curry.
To trim green beans means to remove the tough inedible stems where they were attached to the plant. There's no need to remove the tail ends unless you want to for aesthetic reasons.
The coconut milk that comes in a carton is meant to be used as a beverage or in cereal. It has a high water content. The coconut milk in a can is mostly coconut and very little water. It's thick and rich and made for cooking.
More vegan curry recipes
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Love and Veggies,
Amy
📋 Recipe
Green Bean Curry
Ingredients
- 3 cloves garlic, minced
- 1 Tablespoon ginger, minced
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 Tablespoon Garam Masala
- 3 cups fresh green beans, trimmed and cut into 1-inch pieces
- 4 ounces mushrooms, sliced (white button or cremini)
- 1 red bell pepper, diced
- 2 tomatoes, roughly chopped
- 1-14 ounce can coconut milk*
- salt and pepper, to taste
Instructions
- Heat about 2 tablespoons water in a large skillet over medium heat.
- Add the garlic and ginger and saute for 30 seconds.3 cloves garlic, 1 Tablespoon ginger
- Add the cumin, turmeric, and Garam Masala and give the mixture a good stir.1 teaspoon ground cumin, 1 teaspoon turmeric, 1 Tablespoon Garam Masala
- Then add the green beans, mushrooms, red bell pepper, and tomatoes to the skillet.3 cups fresh green beans, 4 ounces mushrooms, 1 red bell pepper, 2 tomatoes
- Pour in the coconut milk and stir to combine.1-14 ounce can coconut milk*
- Simmer uncovered until the vegetables have softened, stirring occasionally, about 10 to 15 minutes.
- Season to taste with salt and pepper and enjoy.salt and pepper
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Notes
Nutrition
Nutritional information is an estimation only.
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