My curried green bean recipe is a no-fuss, easy side dish. If you have been looking for a flavorful seasoned green bean recipe that is ready in less than 15 minutes, then this recipe is for you!
WANT TO SAVE THIS RECIPE?
I'll send it straight to your inbox. Plus you'll get great new recipes from me every week!
This post may include affiliate links. Please read my disclosure policy.
If you are new around here, let me tell you my side dish philosophy... side dishes aren't meant to be boring. We love jazzing up our veggies and starches. From lemon and feta potatoes to the world's most garlicky green beans, we like to jazz things up. And this recipe is no different.
Jump to:
📖Why My Recipe Works
- The liquid quickly simmers down while making the green beans tender, yet crisp. And that reduced sauce has a concentrated curry flavor the family can't get enough of.
- Minimal ingredients, little time and yet LOADS of flavor.
- Gluten-free, dairy free and vegetarian.
🧾Ingredient Notes
- Green Beans- You can use blanched green beans or frozen green beans in this recipe. Reduce the liquid to ⅔ of a cup as the beans will cook faster than fresh and you don't want the sauce to be soupy.
- Broth- I usually use vegetable stock but chicken works as well. You can also use water to simmer the beans but the sauce won't have as much flavor.
- Garlic- Fresh garlic makes all the difference.
- Curry Powder- Swap madras curry powder for a spicier kick.
⏲️How to Make Curry Seasoned Green Beans
This green bean recipe is a quick 3 step process. And you are going to be in love with this easy method for cooking green beans.
Prep and Trim
Thoroughly wash the green beans by submerging them in a bowl of cold water or rinsing them in a colander.
Trim the stems with a knife. Trimming the tail is optional but I prefer to trim it so both ends look the same.
Simmer
Put the green beans, vegetable stock, garlic, curry powder, kosher salt, and black pepper in a large skillet. Bring the pot to a full boil.
Reduce the Sauce
Reduce heat, simmer the liquid slowly. Stirring occasionally. Cook for 5 minutes, or until the sauce reduces to ¼ cup and the green beans are tender but not overcooked.
Move the green beans to a serving platter and spoon over the sauce. Enjoy!
🥗What to Pair with Curried Green Beans
Curried green beans pair well with a variety of dishes. Curry and lemon are a great pair, I often serve this side dish with my gluten-free chicken piccata.
Store bought curry powder is not that spicy, so they make a good match for spicy lamb vindaloo. Or just serve them with a basic BBQ chicken or steak.
I like these leftover green beans cold on a bed of sushi rice with grilled chicken. It is a quick and easy lunch.
More Green Bean Recipes
👩🏻🍳 Expert Tips
- Using a skillet rather than a stock pot will allow the sauce to reduce faster and the steam to escape, preventing the beans from overcooking.
- Do not blanch the green beans, they will end up over cooked in pale by the time you finish them.
- For spicy green beans add ⅛ teaspoon of cayenne powder or add chopped fresh Thai chili or a jalapeno.
- Live in a dry climate? Add ¼ cup of water if the liquid evaporates before the beans are cooked.
- Quickly clean up any counter splatters. The turmeric in the curry will stain counters.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Curried Green Beans
Ingredients
- 1 pound fresh green beans trimmed
- 1 cup vegetable stock
- 2 cloves garlic minced
- 1 teaspoon curry powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Bring all ingredients to a boil in a large skillet or saute pan.1 pound fresh green beans, 1 cup vegetable stock, 2 cloves garlic, 1 teaspoon curry powder, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Reduce to a simmer and cook until liquid is reduced to less than a ¼ cup and the green beans are tender but still crisp. Stir occasionally to prevent sticking.
Notes
- For spicy curried green beans add ⅛ teaspoon cayenne pepper or add chopped red chili pepper, to taste.
Jan says
Directions were easy to follow, it was very tasty and everyone enjoyed it. Thank you!
Sandy C says
So simple but so delicious. I eat a lot of vegetables, and I’m always looking for ways to change them up without diminishing nutrition or adding calories but enhancing taste. This recipe is definitely a keeper
Jen Wooster says
Thanks for the review!