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Green Bean Coconut Curry Recipe

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4.3 from 7 reviews

A flavorful and creamy Green Bean Curry featuring tender green beans and baby potatoes simmered in a spiced coconut milk sauce, accented with fresh lime juice and cilantro. This easy-to-make vegetarian curry is perfect for a comforting meal served with steamed rice or Indian bread.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Spices and Aromatics

  • 1 tablespoon coconut oil
  • 1 teaspoon cumin seeds
  • 1 medium onion, finely chopped
  • 2 large garlic cloves, finely chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 1/4 teaspoon red chili flakes
  • 1/2 teaspoon salt

Liquids

  • 1 tablespoon tomato paste
  • 1 can (14 fl.oz / 400 ml) coconut milk
  • Juice of half a lime

Vegetables

  • 1 lb (450 g) green beans, cut into thirds
  • 1/2 lb (225 g) baby potatoes, halved

Garnish

  • A handful fresh cilantro
  • Salt and freshly ground black pepper to taste

Instructions

  1. Heat the oil and toast cumin seeds: Heat the coconut oil in a large pan over medium heat. Add the cumin seeds and cook until they begin to sizzle, releasing their aroma.
  2. Sauté onions, garlic, and ginger: Add the finely chopped onions and cook for 2-3 minutes until translucent. Stir in the garlic and ginger and cook for another minute until fragrant.
  3. Add and toast spices: Stir in the ground cumin, ground coriander, paprika, ground turmeric, red chili flakes, and salt. Toast the spices for 1-2 minutes while stirring often to develop their flavors.
  4. Add tomato paste and coconut milk: Mix in the tomato paste, then pour in the coconut milk, stirring to combine all ingredients smoothly.
  5. Add vegetables: Add the green beans and baby potatoes to the pan, stirring well to coat them in the coconut and spice mixture.
  6. Simmer the curry: Reduce heat to low, cover the pan, and let it simmer gently for 20-25 minutes, or until the green beans and potatoes are tender when pierced with a fork.
  7. Season with lime and adjust salt: Squeeze in the juice of half a lime and season with additional salt and freshly ground black pepper to taste.
  8. Garnish and serve: Just before serving, sprinkle a handful of freshly chopped cilantro over the curry for a fresh herbal note. Serve hot alongside steamed rice or your favorite Indian bread.

Notes

  • If baby potatoes are unavailable, substitute with small red or Yukon gold potatoes similarly halved.
  • Adjust red chili flakes according to your preferred spice level or omit for a milder curry.
  • This curry can be reheated gently on the stovetop; add a splash of water or coconut milk if too thick.
  • For a thicker curry, cook uncovered for the last 5 minutes to reduce the sauce.
  • To make it vegan, ensure the bread served is also vegan-friendly.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/green-bean-coconut-curry-recipe/