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    Home » Recipes » Gluten-Free Vegetable Side Dishes

    Published: Dec 9, 2021 by Jen Wooster

    Curried Green Beans

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    green beans with curry and garlic
    curried green beans on plates with spices in bowls
    collage of green bean side dishes

    Our curried green bean recipe is a no-fuss, easy side dish. If you have been looking for a flavorful green bean recipe that is ready in less than 15 minutes, then this recipe is for you!

    curried green beans on plates with spices in bowls

    This post may include affiliate links. Please read my disclosure policy.

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

    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.

    This recipe work because the liquid quickly simmers down while making the green beans tender, yet crisp. And that reduced sauce has a concentrated curry flavor we can't get enough of.

    Why we love this recipe:

    • Gluten-free
    • Dairy-free
    • Quick and easy
    • LOADS of flavor
    Jump to:
    • 🧾Ingredients
    • ⏲️ Instructions
    • 👩🏻‍🍳 Expert Tips
    • 💭 Variations
    • 🌡️ Storing Leftovers
    • 💬Frequently Asked Questions
    • 📖 Recipe

    🧾Ingredients

    This recipe uses pantry staples and fresh green beans.

    recipe ingredients on counter
    • 1 Pound Fresh Green Beans
    • Vegetable Stock
    • Fresh Garlic
    • Curry Powder
    • Kosher Salt
    • Black Pepper

    See the recipe card for quantities.

    ⏲️ Instructions

    This green bean recipe is a quick 3 step process. And you are going to be in love with this method.

    Step 1- 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.

    cutting board with fresh green beans with ends trimmed off

    Step 2- Boil

    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.

    all ingredients in a large saute pan

    Step 3- Reduce 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!

    finished recipe in pan showing sauce reduction

    🥗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.

    👩🏻‍🍳 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.
    • 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.

    💭 Variations

    The obvious variation for curried beans is a spicy version. There are three ways you can easily make spicy green beans:

    • Swap madras curry powder for regular
    • Add ⅛ teaspoon of cayenne powder
    • Add chopped fresh Thai chilis or a jalapeno
    close up[ of completed curried green beans

    🌡️ Storing Leftovers

    Leftover green beans with curry should be placed in a tightly sealed container and stored in the refrigerator for 3 to 5 days.

    I do not recommend freezing leftovers.

    💬Frequently Asked Questions

    Can chicken stock be substituted for the vegetable stock?

    Yes. We use vegetable stock to keep these vegetarian and vegan friendly. However, if that isn't a concern chicken stock is fine. You can also substitute water.

    Can you use frozen green beans instead of fresh green beans?

    Yes, you can use blanched green beans or frozen green beans in this recipe. Reduce the stock to ⅔ of a cup as the beans will cook faster than fresh and you don't want the sauce to be soupy.

    If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

    📖 Recipe

    curried green beans on a plate on a grey cloth

    Curried Green Beans

    An easy and flavorful green bean side dish ready in just 15 minutes.
    Servings: 4
    Prep: 5 mins
    Cook: 10 mins
    Total: 15 mins
    5 from 4 votes
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    Equipment

    • Large saute pan

    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
    Prevent your screen from going dark

    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.
    Rate this Recipe

    Notes

    • For spicy curried green beans add ⅛ teaspoon cayenne pepper or add chopped red chili pepper, to taste.

    Nutrition

    Calories: 42kcal | Carbs: 10g | Protein: 2g | Fat: 1g | Fiber: 3g
    Author: Jen Wooster
    Course:: Side Dish
    Cuisine: American, Indian
    Keyword curried green beans, curry beans, easy green bean recipe, green beans with curry
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

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    Greetings!

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    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

    More About Me...

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