Vegan green bean curry recipe
Vibrant veg is the star of this vegan green bean curry recipe. Green and runner beans provide colourful crunch to a fragrant, spiced tomato base for a quick and simple vegan meal.
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 95 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1 tbsp vegetable oil
- 2 tsp mustard seeds
- 1 tsp cumin seeds
- ½ tsp ground turmeric
- 3 Tesco Finest echalion shallots, finely sliced
- 2-3 tbsp yellow Thai curry paste
- 180g pack stringless runner beans, trimmed and sliced into 3cm pieces
- 225g green beans, ends trimmed
- 220g cherry tomatoes, halved
- 15g fresh coriander, roughly chopped
- 20g fresh coconut chunks
- 1 lime, cut into wedges to serve
- steamed rice, to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 395kJ 95.0kcal
- Fat
- 7g
- Saturates
- 2g
- Salt
- 0.6g
- Sugars
- 6g
of the Reference intake
Carbohydrate 6.8gProtein 3.6gFibre 4.6g
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- Heat the oil in a large frying pan over a medium heat. Add the mustard and cumin seeds; heat for 30 secs-1 min until starting to pop. Add the turmeric and shallots; fry for 5-6 mins until softened.
- Add the curry paste, cook for 2 mins, then add all the beans, the tomatoes and a splash of water. Cook over a medium-high heat for 8-10 mins until veg starts to soften but still has crunch. Season; scatter with coriander and coconut. Serve with lime wedges and rice, if you like.
- Tip: There are over 130 known varieties of green bean and they are often also called French or string beans. Any variety will work well in this curry, just trim the stalks and cut in half if very long.
- Tip: You could use frozen green beans, just add to the pan from frozen.
- See more Curry recipes
