Description
A flavorful and comforting Green Bean Curry featuring tender green beans and baby potatoes simmered in a spiced coconut milk sauce, infused with cumin, coriander, turmeric, and fresh ginger. This easy-to-make vegetarian curry is perfect for a wholesome weeknight meal or casual dinner.
Ingredients
Main Ingredients
- 1 tablespoon coconut oil
- 1 teaspoon cumin seeds
- 1 medium onion, finely chopped
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon red chili flakes
- 1/2 teaspoon salt
- 1 tablespoon tomato paste
- 1 can (14 fl.oz / 400 ml) coconut milk
- 1 lb (450 g) green beans, cut into thirds
- 1/2 lb (225 g) baby potatoes, halved
- Juice of half a lime
- A handful fresh cilantro
- Salt and freshly ground black pepper, to taste
Instructions
- Heat Oil and Toast Cumin Seeds: Heat the coconut oil in a large pan over medium heat. Add the cumin seeds and cook until they begin to sizzle, releasing their aroma.
- Sauté Onions, Garlic, and Ginger: Add the finely chopped onions and cook for 2-3 minutes until translucent. Stir in the garlic and ginger and cook for another minute until fragrant.
- Add and Toast Spices: Stir in the ground cumin, ground coriander, paprika, ground turmeric, red chili flakes, and salt. Toast the spices for 1-2 minutes, stirring often to prevent burning and to bring out their flavors.
- Add Tomato Paste and Coconut Milk: Stir in the tomato paste thoroughly, then pour in the can of coconut milk, mixing well to combine everything into a smooth sauce.
- Add Vegetables: Add the green beans and baby potatoes to the pan, stirring to coat them evenly with the curry sauce.
- Simmer: Reduce the heat to low, cover the pan, and let the curry simmer for 20-25 minutes or until the vegetables are tender and cooked through.
- Add Lime Juice and Season: Squeeze in the juice of half a lime, and season with additional salt and freshly ground black pepper to taste, enhancing the curry’s brightness and seasoning.
- Garnish and Serve: Just before serving, sprinkle a handful of freshly chopped cilantro over the curry for a fresh herbal note. Serve hot with steamed rice or your favorite Indian bread.
Notes
- Use fresh green beans and baby potatoes for the best texture and flavor.
- You can adjust the red chili flakes to control the heat level.
- This curry pairs excellently with basmati rice or naan bread.
- For a vegan dish, ensure your tomato paste and coconut milk are free from additives.
- Leftovers keep well in the refrigerator for up to 3 days and taste even better the next day.
