Green Bean Curry
Discover the vibrant flavors of Green Bean Curry, a delightful vegetarian dish that combines the tenderness of fresh green beans with the richness of aromatic spices and creamy coconut milk. This easy-to-make recipe starts with sautéed cumin seeds, onions, garlic, and ginger, forming a fragrant base, while diced tomatoes add a subtle tang. The green beans simmer in a medley of bold spices like coriander, turmeric, and garam masala, creating a perfectly spiced curry that’s both comforting and wholesome. Finished with a touch of fresh cilantro, this Indian-inspired dish pairs beautifully with steamed rice or warm naan bread, making it an ideal choice for a quick weeknight dinner or a crowd-pleasing addition to your meatless menu. Ready in just 40 minutes, this recipe is a flavorful way to elevate your vegetable game! Keywords: Green Bean Curry, vegetarian curry, coconut milk curry, Indian vegetable dish, quick weeknight recipe.
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Recipe Information
Ingredients
- 400 grams fresh green beans
- 2 tablespoons vegetable oil
- 1 medium onion
- 3 large garlic cloves
- 1 tablespoon ginger
- 2 medium tomato
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 1 teaspoon garam masala
- 400 ml coconut milk
- 1 teaspoon salt
- 2 tablespoons fresh cilantro leaves
Instructions
Wash the green beans thoroughly, trim the ends, and cut them into 1-inch pieces.
Finely chop the onion, mince the garlic cloves, and grate the ginger. Dice the tomatoes.
Heat the vegetable oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the chopped onion to the pan and sauté for 3-4 minutes until they turn golden brown.
Stir in the minced garlic and grated ginger, and sauté for another 1-2 minutes until the raw smell disappears.
Add the diced tomatoes to the pan and cook for about 4-5 minutes until they soften and the oil starts to separate.
Stir in the coriander powder, turmeric powder, red chili powder, and salt. Mix well to combine the spices with the tomato mixture.
Add the green beans to the pan. Stir well to coat the green beans with the spice mixture and cook for 4-5 minutes.
Pour in the coconut milk, bring to a gentle simmer, and cover the pan. Let it cook for about 10-12 minutes until the green beans are tender.
Uncover the pan, stir in the garam masala, and adjust the salt if necessary. Cook for another 2-3 minutes to blend the flavors.
Remove from heat and garnish with freshly chopped cilantro leaves before serving.
Nutrition Facts
Calories |
731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4826 mg | 210% | |
| Total Carbohydrate | 114.7 g | 42% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 68.7 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 351 mg | 27% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2217 mg | 47% | |
*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.
