Some days you just want a healthy, flavorful curry without spending an hour in the kitchen — and that’s exactly what this green beans curry delivers. It’s coconut-rich, completely plant‑based, and packed with island‑style comfort, all with minimal effort.
This is the kind of curry that feels like a warm hug: wholesome, vibrant, and deeply satisfying without being heavy. Whether you’re plant‑based, dairy‑free, or just trying to add more healthy veggies to your week, this dish fits beautifully into any lifestyle.
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Why You’ll Love This Curry
- Fiber-rich & iron-friendly – Green beans and potatoes offer fiber, vitamin C, and antioxidants that support digestion and iron absorption.
- Simple ingredients, bold flavor – You wont need complicated or unknown spices—just turmeric and salt, chili powder or curry powder to elevate the spice level.
- Quick, easy, and budget-friendly – Ready in under 30 minutes, with pantry staples and fresh veggies. Perfect for busy weeks, for meal planning, reheats beautifully.
- Customizable and family-friendly – Make it coconut-rich creamy or omit coconut milk for a dry-curry. Add heat o spice up or keep it mild to suit the kids. You can add chickpeas instead of the potatoes. and as per picky eaters, cook it with just the green beans, that works too.
- Vegan, vegetarian & plant-based friendly – naturally dairy-free and gluten-free.
🌿 Just a friendly reminder: I’m a passionate foodie, not a certified nutrition or health professional. Everything shared here — recipes, tips, and food inspiration — is meant for enjoyment and creativity in your kitchen. For dietary guidance or health concerns, always consult a qualified professional.
How It’s Made
To make this coconut-rich, green beans curry with potatoes, you’ll need ingredients that are listed below,
- Cooking oil of your choice
- Curry leaves
- Mustard seeds
- Sundried red chili peppers
- Garlic
- Coconut milk
- Onions
- Green beans
- Tomato
- Potato
- Green chilies
- Turmeric powder
- Salt
- Chili flakes or powder (optional)
- Curry powder (optional)
- Maldives fish (optional)
Step 1 – Prep the beans: Wash and trim both ends. Snap into 3–4 pieces and split vertically if desired for faster cooking.
Step 2 – Sauté aromatics: Heat oil over high heat. Add curry leaves, sundried red chilies, and mustard seeds to sizzle, then the diced onions and minced garlic. Cook for about a minute or two until onions soften.
Step 3 – Veggies & spices: Lower heat to medium. Stir in the diced tomatoes, green beans, diced potatoes, Maldives fish and sliced green chilies. Sauté for about 2 minutes, then add the seasonings—turmeric powder, and salt. To add spice go with chili flakes or chili powder, curry powder adds a slight flavor twist.
Step 4 – Simmer: Cover and cook on low heat for 10–15 minutes until the beans and potatoes are tender.
Step 5 – Finish: Once veggies are tender, stir-in the coconut milk. Cook for another minute and taste to adjust the salt. Remove from heat when done.
🍽️ Craving more? From vegan‑friendly dishes, meat‑lovers favorites, to soul-food from the island, there’s a burst of flavor waiting in every recipe. Cook to satisfy your cravings — one delicious bite at a time.
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Green Beans & Potato curry goes well with:
- A bowl of steamed rice (white, red, or brown)
- Rice and curry meal
- Baked or grilled meat
- Lamprais meal
- Thali meal
Leftovers
- Fridge: 2–3 days in an airtight container
- Meal planning: 1–2 months (for best texture, freeze without coconut milk and add it fresh when reheating)
- Reheat: Add coconut milk to warm it over the stove or microwave.
Final Thoughts
This coconut-rich green beans curry with potatoes is one of those simple, feel‑good veggie that never disappoints. It’s nourishing, flavorful, and incredibly easy to make — the kind of recipe you’ll come back to again and again on any given weeks.
If you’re looking for a plant‑based dish that’s comforting, wholesome, and full of island vibes, this one deserves a spot on your weekly menu. Enjoy it over a bowl of rice. Try it.
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Coconut-rich Green Beans Curry with Potatoes Recipe
Ingredients
Method
- Wash and trim both ends of the green beans. Snap into 3-4 pieces and split vertically if desired.
- Heat oil over high heat, add curry leaves, sundried red chili pepper, and mustard seeds to sizzle.
- Combine diced onions and minced garlics. Cook until the onions soften.
- Lower heat to medium. Stir in the diced tomatoes, green beans, diced potatoes, maldive fish, and sliced green chilies. Sauté for about two minutes.
- Add the turmeric powder and salt. Chili powder or chili flakes and curry powder based on your spice-level.
- Cover and cook on low heat for about 10-15 minutes. Once veggies are tender, stir-in the coconut milk and cook for another minute or two. Taste test to adjust salt. Remove from heat when done.
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