Green Bean Curry
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.
Servings: 2
Calories: 504kcal
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
Notes
*I use full-fat coconut milk in this recipe, but substitute reduced-fat, if you prefer.
Leftovers will last up to 3 days refrigerated in an airtight container.
Nutrition
Calories: 504kcal | Carbohydrates: 31g | Protein: 11g | Fat: 42g | Saturated Fat: 36g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 51mg | Potassium: 1441mg | Fiber: 9g | Sugar: 12g | Vitamin A: 4039IU | Vitamin C: 118mg | Calcium: 133mg | Iron: 10mg
