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green bean curry in a serving dish next to napkin and toppings on a counter

Coconut Green Bean Curry

This easy green bean curry features potatoes, chickpeas, green curry paste, and creamy coconut milk. It's a one-pot vegan meal that comes together quickly!
Course Dinner, Main Course
Cuisine Asian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 3
Calories 531kcal


  • 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.


Serving: 1serving | Calories: 531kcal | Carbohydrates: 47g | Protein: 14g | Fat: 36g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 757mg | Potassium: 1032mg | Fiber: 11g | Sugar: 5g | Vitamin A: 2107IU | Vitamin C: 30mg | Calcium: 138mg | Iron: 8mg