This green bean curry is creamy, easy to make and absolutely packed with flavor. It’s the perfect way to use up all those fresh green beans and skip the takeaway!
Get ready to fall in love with a curry that's as vibrant and delicious as it is easy to make. This green beans curry is a celebration of fresh green beans but it works just as well with frozen beans if you’re making it off-season.
The flavors are bold but not overpowering, and the curry is delicious when serves with a side of black or jasmine rice and/or your favorite naan bread.
And if you’re looking for a great curry recipe for meal prepping, you’ve just found it. This green bean masala tastes even better the next day!
Why you’ll love this green bean curry
- Super easy to customize: Whether you're a fan of spicy heat or prefer things on the milder side, this green bean curry has room for your creativity.
- Nutrient-packed goodness: This curry packs a hearty serving of green beans, baby potatoes and aromatic spices for the perfect blend of taste and health.
- A simple list of ingredients: Most of them are pantry staples, and the cooking process is a breeze.
Ingredients and substitutions
Cumin seeds — These set up a warm and earthy flavor base for the curry.
Onion — Any variety will do, but yellow onions offer a balanced flavor.
Garlic + ginger — Fresh is best, but you can substitute with ½ teaspoon of garlic and ginger.
Tomato paste — This provides lots of thickness and flavor. You can sub with crushed tomatoes but you’ll have more liquid in the pan, and cooking times may vary.
Coconut milk — Use full-fat for a richer curry or light coconut milk for a less indulgent version.
Green beans — I love cooking this green bean curry with coconut milk in the summer to make the most of the fresh green beans but frozen green beans would work as well.
Baby potatoes — Any small, waxy potato will do here.
Lime + cilantro — The finishing touches for a bright and super flavorful curry!
How to make green bean and potato curry
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.
Add the green beans and baby potatoes to the pan and stir to combine.
Reduce heat to low, cover the pan, and simmer for 20-25 minutes or until the vegetables are tender.
Add the lime juice and season with salt and freshly ground black pepper to taste.
Just before serving, sprinkle a handful of freshly chopped cilantro over the curry.
Serve hot with steamed rice or your favorite Indian bread.
Leftovers and storage
- Got some extras? No problem! Simply pop the leftover curry into an airtight container and stash it in the fridge. It'll keep its flavors fresh and vibrant for up to 3-4 days.
- To reheat, add the desired amount into a saucepan and warm it over medium heat, stirring occasionally. If it seems a bit thick, you can add a splash of water or coconut milk.
- If you're in a hurry, a microwave will do the trick too. Just be sure to cover and stir at intervals for even heating.
- This green bean masala is freezer-friendly! Allow it to cool completely, then transfer to a freezer-safe container, leaving a little space for expansion.
Recipe notes and tips
- Adjust cooking time based on the tenderness of the vegetables. Cooking too long may make them mushy.
- Adjust the spice level to your preference by adding or reducing the chili flakes.
- Feel free to add additional veggies like bell peppers, sweet potato or carrots.
If you liked this green bean coconut curry recipe, you might also like some of my other easy vegan curry recipes:
- Chickpea Korma Curry
- Vegan Thai Yellow Curry
- Pineapple Tofu Curry
- Vegetable Balti Curry
- Vegan Butter Bean Curry