Green Bean Curry
Tender-crisp green beans simmer in coconut milk infused with curry powder, fenugreek, turmeric, and fresh aromatics for a fragrant, gently spicy dish. A squeeze of lime brightens the sauce, making this Green Bean Curry a satisfying vegetarian side or main alongside steamed rice. Great for weeknights yet special enough for sharing.
- Prep20 mins
- Cook25 mins
- Serves6
- DifficultyEasy
- 1
Heat oil in a saucepan over medium-high heat.
- 2
Cook and stir onion, curry leaves, serrano peppers, and garlic in the hot oil until the onion is golden brown.
- 3
Stir in curry powder, fenugreek seeds, turmeric, and salt; cook for 3 minutes more.
- 4
Stir in green beans until they are evenly coated.
- 5
Reduce heat to medium-low and cook until the beans are tender-crisp.
- 6
Pour in coconut milk and simmer for at least 5 minutes more.
- 7
Remove from heat and stir in lime juice just before serving.
- Calories 72.49 kcal Low Source
- Protein 2.07 g Low Source
- Carbs 9.63 g Moderate
- Total Fat 3.15 g Low Source
- Saturated Fat 0.75 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 5.71 mg Low Source
- Fiber 3.51 g Moderate
- Sugar 2.46 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 83.48 mg Low Source
- Iron 1.04 mg Low Source
- Potassium 286.65 mg Low Source
- Vitamin A 32.22 mcg_rae Low Source
- Vitamin C 11.58 mg Moderate
- Vitamin D 0.38 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Citrus 🍊
- Garlic 🧄
- Onions 🧅