Green Bean Curry

This green bean curry is made with fresh green beans simmered with tomatoes, potatoes and spices. It’s comforting, flavor-packed, and easy to make!

Green beans are, to me, one the coziest, most comforting veggies. Did I just use the words “comforting” and “veggies” in one sentence? Yep! Because they totally are!

I love incorporating fresh green beans into cozy dishes like my green bean stew, hearty vegetable stew, and vegan green bean casserole. But just recently I realized that a good green bean curry was missing from my life. And that’s where this recipe comes in!

This delicious curry includes tomatoes and potatoes, but green beans are really the star of the dish. And yes, it is so very comforting! Dish yourself up a big bowl of this stuff with some basmati rice or vegan naan and you’ll probably forget that green bean season happens during the hottest days of summer.

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Ingredients You’ll Need

Vegetable oil. You can use your favorite high-heat cooking oil for this recipe — we’re not fussy! Olive, canola, corn, and coconut oil are all fine options.
Onion.
Garlic.
Ginger.
Spices. You’ll need a mix of garam masala, ground cumin, and turmeric. You can find them all in the spice aisles of most grocery stores.
Vegetable broth. You can substitute water if you don’t have this on hand. Broth adds flavor, but isn’t absolutely essential!
Green beans. You can use conventional green beans, or get creative and try another type of common garden bean, such as purple green beans or wax beans.
Potatoes. The recipe calls for yellow potatoes, such as Yukon gold potatoes, but red potatoes or good old russet potatoes will also work just fine.
Canned diced tomatoes.
Tomato paste.
Salt and pepper.
Fresh cilantro. Feel free to skip this if you’re not a cilantro fan.
Rice. I love this curry over basmati rice, but just about any variety will do.

How It’s Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

Heat up your oil and add diced onion. Cook the onion in the oil for a few minutes, until it softens and starts to brown. Stir it often to prevent it from burning.

Diced onions and spices cooking in a pot.

Add minced garlic, ginger, and all of your spices. Stir everything up and get the onion nice and coated with the spices. Cook the mixture for about a minute, until you can smell the garlic and spices wafting from the pot.

Stir in the broth and beans. Turn up the heat and bring that broth to a boil.

Lower the heat and cover the pot. Let the beans simmer for a bit.

Potatoes and green beans simmering in spiced broth.

Take the lid off of the pot and stir in the potatoes. Cover the pot again and let the mixture continue to simmer. Give it a stir from time to time, but try to keep the potatoes submerged as best as you can.

Now add the tomatoes and tomato paste. Let your curry simmer a bit longer, uncovered this time, just giving it enough time to thicken up a bit. Finally, take it off of heat and season it with salt and pepper.

Pot of Green Bean Curry with a wooden spoon.

Your green bean curry is all set! Top it off with some fresh cilantro.

Bowl of Green Bean Curry with a blue pot in the background.

Divide it into bowls and enjoy it with some rice!

Leftovers & Storage

Leftover green bean curry will keep in an airtight container in the refrigerator for about three days. It can be reheated in the microwave, or in a saucepan on the stove. Add a little water if too much of the liquid dries up while you’re reheating it.

More Curry Recipes

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This green bean curry is made with fresh green beans simmered with tomatoes, potatoes and spices. It’s comforting, flavor-packed, and easy to make!

Cuisine American, Indian-Inspired

Prep Time 15

Cook Time 50

Total Time 1 5

Ingredients

1 tablespoon vegetable oil
1 medium onion, diced
3 garlic cloves, minced
2 teaspoons freshly grated ginger
2 teaspoons garam masala
1 teaspoon ground cumin
¼ teaspoon ground turmeric
1 ½ cups vegetable broth
12 ounces fresh green beans, cut into 2-inch pieces
12 ounces yellow potatoes, quartered (Note 1)
1 (14.5 ounce/411 gram) can diced tomatoes
2 tablespoons tomato paste
Salt and pepper, to taste
¼ cup chopped fresh cilantro
Cooked rice, for serving

Instructions

Coat the bottom of a large pot with the oil and place it over medium heat. Let the oil heat up for a minute, then add the onion. Sweat the onion for about ten minutes, stirring often, until it softens up and just begins to brown.
Stir in the garlic, ginger, garam masala, cumin, and turmeric. Cook the mixture while stirring constantly for about a minute, until it becomes very fragrant.
Stir in the broth and green beans. Raise the heat and bring the liquid to a boil, then lower the heat until it’s just cooking at a low simmer. Cover the pot and let the beans cook for ten minutes.
Remove the lid from the pot and stir in the potatoes. Cover the pot again. Continue simmering the mixture for about fifteen minutes, until the potatoes are able to be pierced easily with a fork, but are not yet falling apart. Uncover the pot and give everything a stir occasionally, to ensure that the potatoes cook evenly. Try to submerge the potatoes in the liquid as much as you can while they simmer.
Uncover the pot. Stir in the tomatoes and tomato paste. Continue simmering the curry for about ten minutes more, uncovered, until the sauce thickens slightly.
Remove the pot from heat. Season the curry with salt and pepper to taste.
Serve the curry with rice, topping each portion with a generous sprinkle of fresh cilantro.

Notes

You’ll want the pieces to be an inch or slightly larger. Quartering works for average sized yellow potatoes, but if they’re very small you can halve them.
Nutrition information does not include rice.

Nutrition

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