Green Bean Curry

This recipe was automatically translated from Romanian. View original here
Green Bean Curry

I propose this recipe as a good solution for these hot days - green bean curry, aromatic, delicious, fast, interesting and a little more special than the classic garlic beans.

The only more specific spice is the "curry" mixture, but you can already find it at any more decent super / hyper / market.

I made the dish for dinner and combined it with basmati rice.


Green beans
1 kg
fresh or frozen
2 pieces
White onion
1 piece
Garlic cloves
3 pieces
Coconut milk
200 ml
I replaced it with 30% heavy cream
Mustard seeds
1 tsp
Curry powder
1 tsp
Sweet paprika
1 tsp
1 tsp
to taste
Sunflower oil
50 ml

Step by step


As with any curry recipe, we first prepare all the ingredients.

We clean and wash the beans.

If you have frozen, use it directly from the freezer.


Finely chop the onion and garlic.

Pass the tomatoes through a blender / robot, or chop them into small cubes.

Take out the coconut milk / cream and spices at hand.


And now we can get to work when we have them all ready and at hand, because the preparation process is fast and you don't burn any spices.

So, heat the oil in a deep frying pan, add the mustard seeds.


Cover the tray with a lid on top, a little, as the seeds harden, they may jump like popcorn.

When you don't jump anymore, put it aside.


Now add the onion and garlic (optionally you can add a piece of chopped hot pepper).

Stir and leave for 10-20 seconds, being careful not to burn.


Then add the paprika, stir.


Immediately after the paprika pour the mashed tomatoes and add 1 teaspoon of curry.

Mix well and simmer for 1-2 minutes.


Then put the pods.


And pour sour cream or coconut milk. mix well, leave on high heat until it starts to boil.

Then cover with a lid, turn the heat to medium-low and let it boil for about 20-30 minutes, until the beans are ready.


During this time, the beans change color, they are left. If you taste it, it should be boiled, but not completely dissolved, do not make porridge out of it. Better a little more "al dente" than fleashka.

Suitable for salt, you can leave it to boil without a lid, to make the sauce a little thicker, about 10 minutes.

Optionally at the end you can add a little greenery, I did not put.


And ready, serve it hot, with a garnish of rice, potatoes, or as such with bread.

Good appetite!

Quantity: 1 kg (4-5 servings)
Prep time: 30 min
Difficulty: easy
Ready in: 30 min
Publish date:

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