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a bowl of green beans curry with potatoes and coconut milk

Coconut-rich Green Beans Curry with Potatoes Recipe

Make this creamy green beans and potato curry with coconut milk! A quick, healthy vegan recipe packed with flavor, fiber, and island‑inspired comfort.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 2 portions
Ingredients Method

Ingredients
  

  • 1/2 tbsp Cooking oil of your choice
  • few Curry leaves
  • 1 tsp Mustard seeds
  • 1 Sundried red chili pepper
  • few Garlic minced
  • ½ Onion sliced
  • 150 g Green beans
  • 1/2 medium Tomato diced
  • 1 small Potato diced
  • 1 Green chili sliced
  • 1 tsp Turmeric powder
  • Salt
  • 1/2 tsp Chili flakes or powder optional
  • 1/2 tsp Curry powder optional
  • 1/2 tbsp Maldives fish optional
  • 1/4 cup Coconut milk

Method
 

  1. Wash and trim both ends of the green beans. Snap into 3-4 pieces and split vertically if desired.
  2. Heat oil over high heat, add curry leaves, sundried red chili pepper, and mustard seeds to sizzle.
  3. Combine diced onions and minced garlics. Cook until the onions soften.
  4. Lower heat to medium. Stir in the diced tomatoes, green beans, diced potatoes, maldive fish, and sliced green chilies. Sauté for about two minutes.
  5. Add the turmeric powder and salt. Chili powder or chili flakes and curry powder based on your spice-level.
  6. 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.