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coconut green bean curry on ceramic plate with rice and black saucepan in background
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Green bean and coconut curry

Green bean curry made with coconut milk, curry leaves and warming spices. This delicious Sri Lankan style vegan curry can be made using any type of green beans.
Course Main Course
Cuisine Asian
Keyword green bean curry
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 304kcal
Author Cook Veggielicious

Equipment

Ingredients

For the curry paste

  • 1 onion roughly chopped
  • Thumb-sized piece ginger peeled and chopped
  • 2 cloves garlic peeled and chopped
  • 1 green chilli deseeded and chopped
  • Small handful coriander leaves (cilantro) roughly chopped

To make the green bean curry

  • 1 tablespoon sunflower oil
  • 1 tablespoon mustard seeds
  • 10 curry leaves*
  • 1 teaspoon ground cinnamon
  • 1 teaspoon turmeric
  • 400 g green beans (eg French, dwarf or runner beans) sliced
  • 400 g coconut milk
  • 1 lime juiced
  • 1 tablespoon curry powder eg Sri Lankan curry powder or garam masala
  • handful fresh coriander (cilantro) to serve
  • salt and pepper to taste

Optional extras

  • 2 medium potatoes chopped and cooked
  • 1 tin cooked chickpeas
Metric - US customary

Instructions

First make the paste

  • Place the chopped chilli, onion, ginger, garlic and coriander (cilantro) in a high speed blender or food processor* and pulse into a paste.

Now make the curry

  • Heat a tablespoon of sunflower oil in a large frying pan or wok*. Add a tablespoon of mustard seeds and the fresh curry leaves.
  • When the mustard seeds start to pop add the coriander paste, a teaspoon ground turmeric and a teaspoon of ground cinnamon and stir well.
  • Cook for a minute or two to reduce slightly then add the sliced green beans.
  • Stir until coated in the paste and add the coconut milk.
  • Bring to the boil and then cover the pan with a lid and reduce the heat. Simmer for 10-15 minutes until the beans are soft.
  • If you are adding cooked potatoes or chickpeas add them to the pan now and warm through.
  • Add the juice of one lime, season to taste with salt and black pepper and serve with more fresh coriander (cilantro) leaves.

Notes

  1. Fresh curry leaves really add a delicious flavour to this and many other curries. If you can't find them you can use dried curry leaves or simply leave them out of this recipe.
  2. If you don't have a blender or food processor you can do this step with a hand held blender or with a pestle and mortar.
  3. You will need a lid later on in the recipe.
  4. Nutritional information is approximate and is intended as a guide.

Nutrition

Calories: 304kcal | Carbohydrates: 18g | Protein: 5g | Fat: 26g | Saturated Fat: 19g | Sodium: 60mg | Potassium: 546mg | Fiber: 5g | Sugar: 5g | Vitamin A: 799IU | Vitamin C: 72mg | Calcium: 99mg | Iron: 5mg