This Vegan Green Bean Potato Curry is a medley of tender green beans and creamy potatoes simmered in curry sauce. Make this weeknight friendly dish in 30 minutes.
I will never stop singing the praises of curry recipes. Curry is incredibly flavorful and SO quick and easy.
It makes a great weeknight meal. The prep time is minimal and most of the cooking is hands-off.
This curry is just the same. Featuring luscious, soft yellow potatoes. And the crisp texture of just-cooked green beans. Add your favorite protein for a complete meal!
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Why I love this Vegan Green Bean Potato Curry
- Dietary needs - this recipe is gluten-free, dairy-free, plant-based, oil-free, and refined sugar-free
- Quick and easy - this curry comes together in about 30 minutes, perfect for weeknight dinner
- Pick your protein - add tofu, tempeh, seitan. Whatever you want!
Ingredient Notes & Substitutions
- Yellow Onion: you can also use a white or red onion if you want
- Garlic
- Ginger: fresh ginger is ideal for that bite of ginger flavor. But if you don't have fresh, a bit of dried ginger will work just fine
- Turmeric, Cumin, Coriander: curry spices
- Salt & Pepper
- Yellow Potatoes: I recommend baby yellow potatoes or yukon gold potatoes, they are soft and tender - perfect for curry
- Vegetable Broth: I like to use stock instead of water to create a more flavorful curry. If you don't have vegetable broth or stock, you can use water.
- Coconut Milk: This is the canned coconut milk, not the stuff you buy from a carton. The canned milk is much thicker and creamier. This is the key ingredient for the deliciously rich flavor of this curry.
- Green Beans: fresh or frozen both work!
- To Serve: pita, lime wedges, cilantro
Step-By-Step-Instructions
Step 1. Sauté the onion in a large saucepan over medium-high heat for about 5 minutes, until the onion starts to turn translucent.
Step 2. Add the garlic, ginger, turmeric, cumin, coriander, salt, and pepper. Cook for 1 minute.
Step 3. Add the potatoes, vegetable broth, and coconut milk. Bring to a simmer and cook for 8-10 minutes, until the potatoes are starting to become tender.
Step 4. Add the green beans and cook another 5 minutes, until tender.
Step 5. Remove the curry from the heat and serve. Garnish with cilantro and serve with pita bread and a lime wedge.
FAQ & Expert Tips
Seitan chicken, tofu, tempeh, edamame, or store-bought vegan chicken or sausages are all great options!
Store this dish in the fridge. It will last up to a week.
Recipe Prayer
Thank you God for delicious meals that are quick and easy to make. Let us enjoy the amazing flavors of the food you give us. Amen.
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📖 Recipe
Vegan Green Bean Potato Curry
Ingredients
- 1 Large Yellow Onion chopped
- 4 Cloves Minced Garlic
- 2 Teaspoons Minced Ginger or ½ teaspoon Dried Ginger
- 2 Teaspoons Turmeric
- 1 ½ Teaspoons Ground Cumin
- 1 Teaspoon Ground Coriander
- 1 Teaspoon Salt
- ½ Teaspoon Black Pepper
- 2 Pounds Petite Yellow or Yukon Gold Potatoes cut into small chunks
- 2 Cups Vegetable Stock
- 1 13.5 Ounce Can Unsweetened Coconut Milk
- 1 Pound Fresh or Frozen Green Beans cut into 1-2" pieces
- To Serve: Pita Bread, Lime Wedges, Cilantro
Instructions
- Sauté the onion in a large saucepan over medium-high heat for about 5 minutes, until the onion starts to turn translucent.
- Add the garlic, ginger, turmeric, cumin, coriander, salt, and pepper. Cook for 1 minute.
- Add the potatoes, vegetable broth, and coconut milk. Bring to a simmer and cook for 8-10 minutes, until the potatoes are starting to become tender.
- Add the green beans and cook another 5 minutes, until tender.
- Remove the curry from the heat and serve. Garnish with cilantro and serve with pita bread and a lime wedge.
Nutrition
Nutrition information is an estimate.
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