Green Bean Curry

Name: Green Bean Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
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)

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.

Special diet: gluten-free, nut-free, oil-free, soy-free, vegan

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

💌 Save For Later!

I'll email you a link so you can come back to this later.

I'll also send you other recipes I know you'll love. Unsubscribe at any time.

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.

Jump to:

Why you'll love this recipe
Ingredients
Variations
Instructions
Amy's tip
Serving suggestions
Storing
Recipe FAQs
More vegan curry recipes
📋 Recipe
💬 Comments

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

Bowl of curry with brown rice and quinoa.

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

Is garam masala just curry powder?

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.

Are you supposed to trim green beans?

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.

Can I substitute regular coconut milk for canned coconut milk?

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

Made this recipe? Have a question? Please leave a comment below. 💙 And for even more recipes, join the Vegan Mediterranean Diet Recipes Facebook group for community, inspiration & fun!

Love and Veggies,

Amy