Try our green bean curry then check out our cauliflower and chickpea curry, aubergine curry and more vegetarian curry recipes.
Recipe writer Anna Glover says, “This recipe has been adapted from the Gujarati green bean curry in Laxmi Khurana’s An Indian Housewife’s Recipe Book, which I cook from often – it’s a fantastic cookbook featuring simple Indian family dishes. Laxmi’s recipe calls for defrosted frozen green beans, which is great when they’re out of season. But, while they’re at their best, I use fresh to add crunch – it’s a perfect main or part of a spread. I also add onion seeds and curry leaves for fragrance, and allium and mustard notes, along with the other spices. You can add a few tablespoons of freshly grated coconut with the green beans for an extra layer of flavour, if you like.”