Whole30 Green Bean Curry
Dive into the bold, aromatic flavors of Whole30 Green Bean Curry, a vibrant and wholesome dish that's perfect for your clean-eating lifestyle. This dairy-free, gluten-free, and paleo-friendly recipe pairs tender green beans with a creamy coconut milk base, infused with warming spices like turmeric, cumin, and coriander. Fresh garlic and ginger add depth, while a hint of cayenne brings a subtle kick to the curry. Quick to prepare in just 40 minutes, this satisfying meal is ideal for busy weeknights or meal prep. Topped with fresh cilantro and a squeeze of lime, it's a flavorful and nutrient-packed option that aligns effortlessly with Whole30 principles. Whether served as a stand-alone entrée or paired with cauliflower rice, this green bean curry is sure to become a go-to favorite for flavor and simplicity.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 large, diced Yellow onion
- 4 minced Garlic cloves
- 1 tablespoon, grated Fresh ginger
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Cayenne pepper
- 0.75 pound, trimmed and cut into 1-inch pieces Green beans
- 1 14-ounce can Diced tomatoes
- 1 14-ounce can, full-fat Coconut milk
- 1 teaspoon, or to taste Salt
- 0.5 teaspoon Black pepper
- 0.25 cup, chopped Fresh cilantro
- 1 for serving, optional Lime wedges
Instructions
In a large skillet or saucepan, heat the coconut oil over medium heat.
Add the diced onion and sauté for about 5 minutes until it becomes soft and translucent.
Stir in the minced garlic and grated ginger, and cook for another 2 minutes until fragrant.
Add the ground turmeric, cumin, coriander, and cayenne pepper into the pan, stirring to coat the onion mixture in the spices.
Incorporate the green beans by adding them to the skillet, stirring well to combine with the spice mixture.
Pour in the diced tomatoes and coconut milk, stirring to blend everything together.
Season with salt and black pepper to taste.
Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer uncovered for about 15 minutes, or until the green beans are tender and the curry has thickened slightly.
Remove the skillet from heat and stir in the chopped cilantro.
Serve the curry warm with an optional squeeze of lime juice for added flavor.
Nutrition Facts
Calories |
682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3329 mg | 145% | |
| Total Carbohydrate | 99.1 g | 36% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 56.4 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2340 mg | 50% | |
*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.
