Green Bean Curry Recipe

Alright, picture this: I’ve got my coziest playlist on, the kitchen lights are dimmed just right, and I’m about to whip up something that’s the perfect balance of warmth and spice—a green bean curry that feels like a gentle hug in a bowl.

I love putting together recipes that marry taste with sustenance, and this Green Bean Curry is no exception. Teeming with vivid green beans, it offers a flavor spectrum as rich as any dish I know—with the zesty taste of mustard seeds, through the warmth of garam masala, to the creamy deliciousness of coconut milk.

The spices balance beautifully here, and I think you’ll find the finishing touches of fresh cilantro and lemon juice the perfect way to round out such a hearty meal.

Green Bean Curry Recipe Ingredients

• Green Beans: Rich in fiber and vitamins A, C, and K, offer a crunchy texture.
• Mustard Seeds: Add a nutty flavor and are packed with antioxidants.
• Cumin Seeds: Enhance digestion, offering warm, earthy flavor.
• Onion: Provides sweetness and depth, rich in antioxidants.
• Garlic: Boosts immunity, adds aromatic pungency.
• Ginger: Fresh, zesty, aids digestion, and has anti-inflammatory properties.
• Green Chilies: Add heat and are rich in vitamins A and C.
• Coconut Milk: Creamy texture, adds tropical sweetness and healthy fats.

Green Bean Curry Recipe Ingredient Quantities

• 500g green beans, trimmed and cut into 1-inch pieces
• 2 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1-2 green chilies, chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 400g can of diced tomatoes
• 200ml coconut milk
• Salt to taste
• Fresh cilantro, chopped
• Juice of 1 lemon

How to Make this Green Bean Curry Recipe

1. Vegetable oil should be heated in a large frying pan over medium heat. Mustard seeds and cumin seeds should be added and cooked until they are beginning to crackle.

2. Add the onion, which has been chopped, to the pan and sauté it until it becomes translucent.

3. Add the minced garlic, grated ginger, and chopped green chilies to the mix, and let them settle in for a few minutes. I recommend using a timer to keep track because it’s easy to lose oneself in the fragrance these three ingredients emit together.

4. Incorporate ground turmeric, ground coriander, garam masala, and ground cumin into the pan and allow to cook for another minute, to let the spices bloom.

5. In the can of diced tomatoes, pour them in and combine well by stirring. Let them cook for between 5 and 7 minutes or until they have sufficiently broken down and thickened.

6. Add the coconut milk and gradually mix it into the blend. Heat the mixture to a gentle simmer.

7. Place the green beans into the pan and stir to coat them in the sauce. Cover the pan and cook for about 15-20 minutes, or until the green beans are tender.

8. Add salt to taste, then stir in the juice of one lemon to season the curry.

9. Take the pan off the heat and allow it to sit for a few minutes so the flavors can meld.

10. Freshly chopped cilantro should be used as a garnish for the curry, and it should be served burning hot with either rice or bread.

Green Bean Curry Recipe Equipment Needed

1. Large frying pan
2. Measuring spoons
3. Chopping board
4. Sharp knife
5. Garlic press (optional, for mincing garlic)
6. Grater (for ginger)
7. Wooden spoon or spatula
8. Can opener
9. Timer
10. Citrus juicer (optional, for lemon)
11. Bowl (for mixing chopped cilantro)

FAQ

• Q: Can I use frozen green beans instead of fresh ones?A: Yes, frozen green beans can be used. You just have to be sure to defrost them and get them nice and dry before incorporating them into the dish.
• Q: Is there a substitute for vegetable oil?A: If you prefer, you may use other cooking oils, such as coconut oil or canola oil.
• Q: How spicy is this curry?A: Adjust the amount of green chili to modify the spice level. For a milder curry, use one chili, or remove the seeds.
• Q: Can I make this curry ahead of time?A: Yes, you can prepare this curry ahead of time. It can be stored in the refrigerator for up to three days. Just be sure to heat it thoroughly before serving.
• Q: Is there an alternative to coconut milk?A: Heavy cream and almond milk (along with other non-dairy milks) can be used, but the flavor and texture will vary.
• Q: Can I add other vegetables to this curry?Absolutely. Vegetables can be added, such as potatoes or carrots. Just ensure they are cut into the same-sized pieces, as even as possible, for even cooking.
• Q: How should I serve this curry?A: This curry goes well with either steamed rice or warm naan. For added flavor, garnish with fresh cilantro and a squeeze of lemon juice.

Green Bean Curry Recipe Substitutions and Variations

1 tsp. mustard seeds
Replace with 1 teaspoon fennel seeds or fenugreek seeds for a different flavor profile.
1 teaspoon of ground coriander
Replace with 1 teaspoon ground fennel or caraway seeds to impart a similar aromatic quality.
Chop 1-2 green chilies.
Replace with 1/2 teaspoon red chili powder or cayenne pepper for spiciness or leave out for a less spicy curry.
Tomatoes, diced, in a 400 g can
Use 400g fresh chopped tomatoes or 4 tablespoons of tomato paste diluted with 200ml of water.
Cilantro, fresh, diced
You can replace it with fresh parsley or leave it out altogether if you’re not keen on the flavor.

Pro Tips

1. Tempering the Seeds When you add the mustard and cumin seeds to the hot oil, ensure that the oil is sufficiently hot before adding them, as this helps in releasing their full aroma and flavor. Once they start to crackle, quickly move to the next step to prevent them from burning.

2. Caramelizing the Onions For a deeper flavor, you can let the onions cook a bit longer than just translucent until they start to caramelize. This will add a rich sweetness to the dish.

3. Spice Blooming Toasting the ground spices like turmeric, coriander, garam masala, and cumin in the oil helps to release their essential flavors. Be careful not to burn them by keeping the heat on medium and stirring constantly.

4. Coconut Milk Gradually mix in the coconut milk to ensure it emulsifies well with the tomato base, creating a creamy consistency. If you prefer a richer flavor, use full-fat coconut milk.

5. Adjusting Heat Control the spice level by adjusting the number of green chilies. If you prefer it milder, use fewer chilies or remove the seeds. Alternatively, add more for extra heat.