Green beans curry



Add chopped onion and tomato to the sauce pan, cook for 5


From all the green things we can eat, green beans are one of my favourite. Great crunchy texture, super healthy and the ability to adapt like few other veggies can: simply steamed and in a salad, panfried in chili oil as a side, in a stew or curry…


This simple recipe comes from the first Happy Pear book and can serve as a side to a lentil dal or just as main on its own, depending on how much you want of it really. I had a small portion (about 100g) for dinner with some smoked tofu and a tomato salad and it was the right amount of food.

Stir onion, tomatoes, garlic, spices and beans well.
Add a couple spoonfuls of water and cover, cook until water is absorbed

You can use both fresh or frozen green beans, although the latter are typically cheaper. Both work just fine!



I hope you enjoy! If you try making this recipe let me know how it goes 🙂


Recipe:  Green beans curry

Total time: 30 mins

Notes: 2 individual generous servings.


  • 2 tbsp olive oil
  • 1 onion
  • 1 tomato
  • 3 garlic cloves
  • 1 tsp turmeric powder
  • 2 tsp curry powder
  • salt and pepper
  • 400g frozen or fresh green beans
  1. Set a pan to high heat and pour oil. Finely chop the onion and tomato.
  2. When oil is hot, reduce heat to medium and add the onion and tomato. Stir well and cover, cook until they soften (5 mins).
  3. Crush and mince the garlic, add to pan and stir. Cook for 3 minutes.
  4. Add turmeric and curry, mix well and cook for 2 minutes.
  5. Add green beans, salt and pepper, a glass of water and stir. Cover and increase heat, bring to a boil then reduce to simmer for 10 minutes.
  6. Uncover and cook for another 10 minutes.