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!
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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:
- Quick and easy
- LOADS of flavor
In This Post
This recipe uses pantry staples and fresh green beans.
- 1 Pound Fresh Green Beans
- Vegetable Stock
- Fresh Garlic
- Curry Powder
- Kosher Salt
- Black Pepper
See the recipe card for quantities.
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.
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.
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!
🥗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.
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.
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
🌡️ 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
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.
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.
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Curried Green Beans
- 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.
- For spicy curried green beans add ⅛ teaspoon cayenne pepper or add chopped red chili pepper, to taste.