This easy green bean curry gets its creaminess from coconut milk and its flavor from green curry paste. Made with potatoes and chickpeas, it’s a full vegan and vegetarian meal that comes together in 30 minutes!
This post may contain affiliate links. For more information, see my affiliate disclosure.
Most people think about eating more vegetables in the context of making more sides with veggies. Turning vegetables into a main dish is where it gets a little more challenging. That’s where I come in!
If you’re looking for plant-forward entrees that use vegetables as the star of the meal, be sure to browse my mains category while you’re here. This green bean curry is my latest addition to that category. It’s the perfect recipe to transform your garden or farmers market green beans into a delicious meal!
One of the great things about curries is that they’re incredibly easy to make. This dish, for example, takes only 30 minutes and uses only one pan. The ingredients are basic, but oh so flavorful, and include mostly pantry staples plus a few fresh veggies.
So what are you waiting for?! Let’s get to work!
How to Make Green Bean Curry
- Prep veggies: onion, green beans, potato, garlic, and ginger. Cook the onion, garlic, ginger, and green beans in a large skillet with some oil for a few minutes. Add the green curry paste.
- Stir in the coconut milk and potato. Bring the mixture to a simmer then reduce the heat to medium-low and cook until the potato is tender. Stir in the chickpeas and cook for a few more minutes until warmed through.
- Taste, and add tamari/soy sauce and lime juice as desired. Serve with chopped cilantro, and enjoy!
For the full recipe, including ingredients and instructions, scroll down to the recipe card! But be sure to review my expert tips, too.
- For maximum creaminess, use full-fat coconut milk (the kind in the can).
- Here is the green curry paste that I use (Thai brand). It’s available at most grocery stores in the international aisle. You can also order it online.
- To keep this dish gluten-free, use tamari or coconut aminos instead of soy sauce.
- The potatoes in this green bean curry are a good source of carbohydrates, but you can also serve it with brown rice or another whole grain if you are interested.
- Keep leftovers in an airtight container for 2 to 3 days in the fridge. Reheat on high in the microwave until warmed through.
More Curry Recipes
If you love this green bean curry recipe, you’re in luck! Here are some of my other curry dishes: Coconut Beetroot Curry with Thyme, Weeknight Cauliflower Curry, and Vegetarian Curry Peanut Vermicelli Soup. My Spicy Peanut Tofu Buddha Bowl also uses curry paste.
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Coconut Green Bean Curry
- 1 tablespoon coconut oil
- 1 yellow onion - diced
- 2 cups green beans - trimmed and cut into 1-inch pieces if desired
- 3 cloves garlic - minced
- 1 tablespoon chopped fresh ginger
- 2 tablespoon green curry paste - more to taste
- 1 yellow potato - cubed
- 1 13.5-ounce can coconut milk - full-fat, unsweetened
- 1 15-ounce can chickpeas - drained and rinsed
- 1 tablespoon lime juice
- 1 tablespoon tamari - can sub soy sauce
- Cilantro leaves - for serving
- 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!
- 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.
Enjoy! – Lizzie