Simple, wholesome, and full of warm spices — Green Bean Curry is an easy vegetarian dish you can whip up in under 30 minutes. Fresh green beans are simmered in a gently spiced tomato and coconut sauce that pairs beautifully with rice or flatbreads. Curious about building deeper curry flavor? Learn the basics of Indian spice layering to elevate your dish. And if you’re short on time, this weeknight coconut curry guide offers handy shortcuts.

Origin Green Bean Curry

This curry is inspired by South Indian home cooking, where vegetables are often the star of the meal. It borrows flavors from Tamil and Kerala kitchens, using coconut milk and mustard seeds for rich, comforting taste.

What I Love About This Recipe

It’s light yet satisfying and showcases how delicious green beans can be when cooked with spices. Plus, it uses simple pantry ingredients and is naturally gluten-free and vegan.

Also Read : Mulligatawny Soup

Green Bean Curry

Recipe by RecipeWikkiCourse: Main Course, Side DishCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

150

kcal

Green Bean Curry is a simple and wholesome vegetarian dish where fresh green beans are simmered in a gently spiced tomato and coconut-based gravy. Flavored with aromatic ingredients like garlic, ginger, mustard seeds, and curry leaves, it offers a balance of warmth, spice, and subtle sweetness. This curry pairs beautifully with rice or flatbreads and comes together quickly, making it perfect for everyday meals. It’s a nourishing and flavorful way to enjoy seasonal vegetables.

Ingredients

• 1 lb (450 g) green beans, trimmed and cut into 1-inch pieces

• 2 tbsp vegetable oil or coconut oil

• 1 tsp mustard seeds

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1-inch piece fresh ginger, grated

• 1 tsp ground coriander

• ½ tsp turmeric

• ½ tsp ground cumin

• ½ tsp chili powder (or to taste)

• 1 cup chopped tomatoes (fresh or canned)

• ¾ cup coconut milk

• Salt, to taste

• Fresh cilantro, for garnish

Directions

• Heat oil in a large skillet over medium heat. Add mustard seeds and let them pop for 30 seconds.
• Add chopped onion and cook until softened and golden, about 5–6 minutes.
• Stir in garlic and ginger; cook for 1 minute.
• Sprinkle in coriander, turmeric, cumin, and chili powder. Cook another 30 seconds to bloom the spices.
• Add chopped tomatoes and a pinch of salt. Cook 3–4 minutes until the tomatoes soften and release juices.
• Add green beans and stir well to coat.
• Pour in coconut milk. Cover and simmer 10–12 minutes until the beans are tender but still bright green.
• Taste and adjust seasoning. Garnish with fresh cilantro before serving.

Notes

• For extra heat, add a chopped green chili with the onions.
• You can swap coconut milk for cashew cream or omit it for a lighter curry.
• Serve with basmati rice, chapati, or naan.