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Green Bean Curry 🌱
What a SPECTACULAR way to get your greens in!
Ultra flavorful and SUPER delicious veggie curry!
Make this as a side dish, or serve alongside cooked quinoa or brown rice as a meal.
Green Bean Curry is a recipe that will leave you feeling energetic and nourished, rather than the opposite 😉
Excellent as a meal-prep idea! I added a heaping serving of this green bean curry alongside cooked quinoa and homemade meatballs into my meal prep containers. Stays good for about 4 days in the fridge.
➡️Rachel’s Tips
Curry leaves are actually an herb, and they are not related to curry powder. Curry powder is a blend of different spices.
You can buy curry leaves at Indian or world food markets.
Makes 4 servings
Ingredients:
- 1 cup coconut milk from a can
- 1 lb fresh green beans
- 2 medium zucchini, cut into 1/2 inch strips
- 1 large green bell pepper, cut into long strips
- 4 celery ribs with leaves, chopped
- 1 large sweet onion, sliced
- 3 cloves garlic, crushed
- 4 fresh curry leaves
- 2 Tbsps mild curry powder
- 2 Tbsps fresh lime juice
- 1 tsp lime zest
- 2 Tbsps avocado oil
- sea salt and freshly ground black pepper, to taste
- a small handful of fresh cilantro, chopped to garnish
Instructions:
Trim and discard each end of your green beans and cut them in half.
Heat oil in a wok over medium-high heat.
Once hot, add in crushed garlic and sauté until fragrant, about 1 minute. Immediately add in the onions and cook until translucent, about 3 minutes.
Stir in sliced celery, bell pepper and green beans; cook stirring constantly for about 3-4 minutes.
Reduce the heat to low, add in curry leaves, lime zest and whisk in the curry powder.
Pour in your coconut milk and season with sea salt to your taste. Bring it to a brisk boil, then reduce the heat to low.
Add in zucchini, cover with a lid, and let everything simmer on low for about 5-7 minutes, or just until veggies are tender-crisp.
Remove from the heat, add fresh lime juice, stir well and garnish with fresh cilantro.
Serve hot and enjoy!
❤Rachel
Ingredients
- 1 cup coconut milk from a can
- 1 lb fresh green beans
- 2 medium zucchini, cut into 1/2 inch strips
- 1 large green bell pepper, cut into long strips
- 4 celery ribs with leaves, chopped
- 1 large sweet onion, sliced
- 3 cloves garlic, crushed
- 4 fresh curry leaves
- 2 Tbsps mild curry powder
- 2 Tbsps fresh lime juice
- 1 tsp lime zest
- 2 Tbsps avocado oil
- sea salt and freshly ground black pepper, to taste
- a small handful of fresh cilantro, chopped to garnish
Instructions
- Trim and discard each end of your green beans and cut them in half.
- Heat oil in a wok over medium-high heat.
- Once hot, add in crushed garlic and sauté until fragrant, about 1 minute. Immediately add in the onions and cook until translucent, about 3 minutes.
- Stir in sliced celery, bell pepper and green beans; cook stirring constantly for about 3-4 minutes.
- Reduce the heat to low, add in curry leaves, lime zest and whisk in the curry powder.
- Pour in your coconut milk and season with sea salt to your taste. Bring it to a brisk boil, then reduce the heat to low.
- Add in zucchini, cover with a lid, and let everything simmer on low for about 5-7 minutes, or just until veggies are tender-crisp.
- Remove from the heat, add fresh lime juice, stir well and garnish with fresh cilantro.
- Serve hot and enjoy!
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