Vegan Green Bean Potato Curry

A bowl of green bean potato curry, with pita, cilantro, and lime wedges.

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.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 310

Author Elizabeth

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