Coconut Green Bean Curry Recipe
This Coconut Green Bean Curry is a simple, one-pot vegan meal featuring green beans, potatoes, chickpeas, and creamy coconut milk.
Equipment
- skillet
Ingredients
- 1 tablespoon coconut oil
- 1 medium yellow onion diced
- 2 cups green beans trimmed and cut into 1-inch pieces if desired
- 3 cloves garlic minced
- 1 tablespoon fresh ginger chopped
- 2 tablespoons green curry paste more to taste
- 1 medium yellow potato cubed
- 1 can (13.5 ounces) coconut milk full-fat, unsweetened
- 1 can (15 ounces) chickpeas drained and rinsed
- 1 tablespoon lime juice
- 1 tablespoon tamari can sub soy sauce
- cilantro leaves for serving
Instructions
- Heat the coconut oil in a large skillet over medium heat. Add the onion to the pan and cook for a few minutes until softened. Stir in the garlic, ginger, and green curry paste, and cook for a minute.
- Add the green beans, potatoes, and coconut milk to the skillet. Bring the mixture to a simmer, then reduce the heat to medium-low to maintain a gentle simmer. Cook uncovered for 15 to 20 minutes until the potatoes are fork-tender.
- Stir in the chickpeas, lime juice, and tamari, and cook for another couple of minutes until warmed through. Taste, and adjust seasonings as desired.
- Remove from heat, garnish with cilantro leaves, serve, and enjoy!
Notes
I use Thai brand green curry paste. Store leftovers in an airtight container in the fridge for 2 to 3 days. You can reheat the dish in the microwave on high for a couple of minutes until warmed through.
Nutrition
Serving: 1servingCalories: 531kcalCarbohydrates: 47gProtein: 14gFat: 36gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 757mgPotassium: 1032mgFiber: 11gSugar: 5gVitamin A: 2107IUVitamin C: 30mgCalcium: 138mgIron: 8mg
Tried this recipe?Let us know how it was!