Green Bean Curry
This vegetarian curry is an easy weeknight meal full of green beans, creamy mushrooms, and warm Indian spices. Naturally dairy-free and gluten-free, this healthy dish comes together in just 30 minutes. Try it over a bed of rice or with a side of naan.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: Indian
Diet: Vegetarian
Servings: 4 servings
Calories: 197kcal
- 5 Tablespoons extra-virgin olive oil
- 1 yellow onion, diced
- 1 (1-inch piece) fresh ginger, minced
- 5 cloves fresh garlic, minced
- 8 ounces crimini mushrooms, chopped
- 1 (16-ounce) can green beans, drained (or 2 cups fresh or frozen)
- 2 teaspoon ground coriander
- 2 teaspoons ground cumin
- ½ teaspoon ground turmeric
- ¾ teaspoon garam masala
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 1 medium tomato, diced
Place the oil in a large sauté pan and set over medium-high heat.
When the oil is hot, put in the onion. Stir and fry until the onion browns, about 8 minutes.
Add the ginger and garlic. Stir until the garlic starts to brown, 2 to 3 minutes.
Put in the mushrooms, stir, and cook for another 2 minutes.
Add the green beans, coriander, cumin, turmeric, garam masala, cayenne, salt, and tomato.
Lower the heat and let simmer for around 5 minutes (if using fresh or frozen green beans, let it simmer for around 8 minutes total). Serve warm over rice or with a side of naan.
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- Storage: Store in an airtight container in the refrigerator for up to 4 days.
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- How to freeze: For ease, I portion my leftovers into single-serving freezer bags so that I can pull them out at my convenience. Store in the freezer for up to 3 months. To thaw, place in refrigerator overnight.
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- How to reheat: Place curry mixture into a medium skillet over medium-low heat, and add 1-2 tablespoons of water (this will help to re-hydrate it). Reheat for 10 minutes, or until heated through.
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- How to serve: Serve green bean curry as a main, accompanied with white rice, basmati rice, brown rice, or your favorite grain. It can also be served as a savory and healthy side dish.
- Recipe adapted from Madhur Jaffrey.
Calories: 197kcal | Carbohydrates: 8g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 590mg | Potassium: 416mg | Fiber: 2g | Sugar: 3g | Vitamin A: 377IU | Vitamin C: 8mg | Calcium: 37mg | Iron: 1mg