Curried String Green Beans
Transform your everyday veggie side dish with this vibrant recipe for Curried String Green Beans! Featuring tender green beans simmered in a rich, aromatic sauce of coconut milk, tomatoes, and bold Indian-inspired spices like curry powder, turmeric, and cumin seeds, this dish is a feast for the senses. The sautéed onion, garlic, and ginger lend depth, while a sprinkle of fresh cilantro adds a refreshing finish. Ready in just 35 minutes, this easy-to-make recipe is perfect as a flavorful side or a light main course when served with rice or flatbread. Packed with plant-based goodness, it's a delicious way to elevate weeknight meals with a healthy, exotic twist! Keywords: curried green beans, string green beans recipe, green bean curry, vegetable side dish, plant-based dinner.
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Recipe Information
Ingredients
- 500 grams string green beans
- 1 medium (finely chopped) onion
- 3 minced garlic cloves
- 1 teaspoon (minced) ginger
- 2 teaspoons curry powder
- 0.5 teaspoon ground turmeric
- 1 teaspoon cumin seeds
- 2 tablespoons vegetable oil
- 1 large (chopped) tomato
- 120 milliliters coconut milk
- 60 milliliters water
- 1 teaspoon (or to taste) salt
- 0.25 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) fresh cilantro
Instructions
Wash the green beans thoroughly and trim the ends. Cut them into 2- to 3-inch pieces and set aside.
Heat the vegetable oil in a large skillet or sauté pan over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
Stir in the chopped onion and sauté until it becomes soft and translucent, about 5-7 minutes.
Add the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Sprinkle the curry powder and ground turmeric over the onion mixture, and stir well to coat everything evenly with the spices.
Add the chopped tomato and cook for 3-4 minutes until the tomato softens and starts to form a thick base.
Stir in the coconut milk and water, mixing well to create a flavorful curry sauce.
Add the green beans to the pan, tossing to coat them in the sauce. Season with salt and black pepper to taste.
Cover the pan with a lid and let the beans cook for 8-10 minutes, stirring occasionally, until they are tender but still slightly crisp.
Uncover the pan and cook for another 2-3 minutes to allow the sauce to thicken as desired.
Remove from heat and garnish the dish with freshly chopped cilantro before serving.
Serve warm as a side dish or pair it with rice or flatbread for a light, satisfying meal.
Nutrition Facts
Calories |
595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5526 mg | 240% | |
| Total Carbohydrate | 83.5 g | 30% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 47.1 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 305 mg | 23% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 1882 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
