Green Bean Curry with Garam Masala
Fresh green beans, mushrooms, bell pepper, and tomatoes simmer in a creamy coconut milk sauce seasoned with garam masala, cumin, turmeric, garlic, and ginger. This easy vegan curry is ready in 30 minutes.
Servings: 2
Calories: 519kcal
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
Instructions
- Heat 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 fresh ginger
- Stir in the garam masala, cumin, and turmeric.1 teaspoon ground cumin, 1 teaspoon turmeric, 1 Tablespoon garam masala
- Add the green beans, mushrooms, red bell pepper, and tomatoes. Pour in the coconut milk and stir to combine.3 cups fresh green beans, 4 ounces mushrooms, 1 red bell pepper, 2 medium tomatoes
- Simmer uncovered, stirring occasionally, for 10 to 15 minutes, or until the vegetables are tender to your liking.
- Season with salt and pepper, to taste, and serve.salt and pepper
Notes
Refrigerate leftovers in an airtight container for up to 3 days. For the best texture, I don't recommend freezing.
Use canned coconut milk rather than refrigerated coconut milk beverage for the creamy sauce.
Nutrition
Calories: 519kcal | Carbohydrates: 32g | Protein: 12g | Fat: 44g | Saturated Fat: 38g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 52mg | Potassium: 1458mg | Fiber: 9g | Sugar: 12g | Vitamin A: 4039IU | Vitamin C: 118mg | Calcium: 135mg | Iron: 10mg
