Name: Green Bean Curry with Garam Masala
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 3 cloves garlic (minced); 1 Tablespoon fresh ginger (minced); 1 Tablespoon garam masala; 1 teaspoon ground cumin; 1 teaspoon turmeric; 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 medium tomatoes (roughly chopped); 1 14-ounce can full-fat coconut milk ((light coconut milk may be used)); salt and pepper (to taste)

Fresh green beans, mushrooms, red bell pepper, and tomatoes simmer in a creamy coconut milk sauce seasoned with garlic, ginger, garam masala, cumin, and turmeric in this easy vegan green bean curry. It's ready in 30 minutes and delicious served with rice or quinoa.

Unlike my coconut cabbage curry, which uses curry powder, this recipe gets its warm, aromatic flavor from garam masala. It's a simple way to turn fresh green beans into the main event instead of serving them on the side.

And if you have more green beans to use up, you'll find plenty of ideas in my vegan green bean recipes.

Ingredient info: gluten-free, nut-free, oil-free, soy-free, vegan

Bowls of green bean curry and a blue and white napkin.

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Ingredients

Green beans: Trim off the tough stem ends, then cut the beans into approximately 1-inch pieces so they cook evenly.
Mushrooms: White button or cremini mushrooms both work well here. Slice them rather than chopping them so they don't disappear into the sauce as they cook.
Red bell pepper and tomatoes: These add color, texture, and freshness to the curry.
Canned coconut milk: I use full-fat coconut milk for a creamy sauce. Light coconut milk may be used, but the finished curry won't be quite as rich. Avoid refrigerated coconut milk sold as a beverage since it's much thinner.
Garam masala: This aromatic spice blend is the star of the seasoning in this curry. Different blends can taste a little different, so use one you enjoy.
Ground cumin and turmeric: These complement the garam masala and give the coconut sauce even more flavor.
Garlic and ginger: Fresh garlic and ginger form the base of the sauce.
Salt and pepper: Add these at the end, to taste.

Please see the recipe card for the complete ingredients, measurements, and instructions.

How to make green bean curry

Start by sauteing the garlic and ginger in a little water, then stir in the garam masala, cumin, and turmeric. Heating the spices briefly before adding the remaining ingredients helps bring out their flavor.
Next, add the green beans, mushrooms, bell pepper, tomatoes, and coconut milk. Simmer everything together until the green beans are tender and the vegetables are cooked to your liking.
Taste and season with salt and pepper before serving.

Serving suggestions

Bowl of curry topped with brown rice and quinoa.

I like this green bean curry served with white or brown rice or quinoa to soak up the creamy coconut sauce.

For even more coconut flavor, pair it with my Instant Pot coconut jasmine rice with peas. Cilantro lime quinoa is another easy option.

For another easy vegetable curry, try my cauliflower chickpea curry next.

Made this recipe or have a question? Please leave a comment below. 💙 For even more fresh vegan recipes, join my email list. It's less like a newsletter and more like emails between friends.

Love and Veggies,

Amy

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Ingredients

How to make green bean curry

Serving suggestions

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