Green Bean Curry

Green Bean CurryGreen beans in a dry coconut curry. This vegetarian Indian style curry of green beans looks, smells and tastes delicious.


  • CourseEntree
  • CuisineIndian
  • Yield3 servings
  • Cooking Time30 minutes
  • Preperation Time10 minutes
  • Total Time30 minutes


vegetable oil
2 tablespoons
cumin seeds
1 tablespoon
black mustard seeds
1 teaspoon
5 whole
fresh ginger (~2-inch knob, grated)
2 tablespoons
garlic (3-4 large cloves, grated)
1 tablespoon
onion (thinly sliced)
1 large
kosher salt (less if using regular salt)
1 tablespoon
granulated sugar
2 teaspoons
ground cumin
1 teaspoon
ground turmeric
1 teaspoon
cayenne pepper (to taste)
1/2 teaspoon
dried unsweetened shredded coconut
1/4 cup
tomato (chopped)
red bell pepper (sliced)
green beans (trimmed and cut into 1-inch pieces)
450 grams
vegetable stock (or water)
1/3 cup
plain yogurt
1/4 cup
cilantro (minced, for garnish)


  1. Heat the oil in a large pan over medium-high heat until hot. Add the cumin seeds, black mustard seeds, and cloves. Stir around until the spices start to make a crackling noise. Add the garlic and ginger and give it a coupe stirs. Add the onion, salt and sugar, turn down the heat to medium low and fry stirring periodically until the onions are soft and starting to brown.
  2. Add the cumin, turmeric, cayenne pepper, coconut, tomato, bell pepper green beans and stock and stir to combine. Partially cover with a lid and cook until the green beans are tender (about 15-20 minutes). You want them cooked longer than if you were just blanching them so they absorb the flavor of the curry, but they shouldn't be mushy either.
  3. When the green beans are done, taste for salt and spice and adjust as needed. When the flavor is to your liking, turn off the heat and stir in the yogurt. Top the green bean curry with minced cilantro and serve immediately with some basmati rice or naan.