Easy Curried Green Beans Recipe (Vegan, Indian): Vegan Richa’s Indian Kitchen

Indian style curried green beans recipe, made easy with four simple steps. Recipe by Richa Hingle, author of Vegan Richa's Indian Kitchen.

I usually cook green beans and potatoes with mustard seeds, cumin seeds, salt, and cayenne. The resulting green beans are a dry side dish that is best served with a dal or curry. These curried beans came about when I looked at a huge bunch of green beans and wanted something else. The simple curry and bite-size green beans work very well.

Serve these with rice or flat bread and a side of potatoes or creamy curry

Easy Curried Green Beans Recipe (Vegan, Indian)

Prep: 20 minutes | Active: 15 minutes | Inactive: 20 minutes | Serves 4


Vegan Mango and Tofu recipe from Vegan Richa's Indian Kitchen cookbook. Click here for the book.

Easy Curried Beans from Vegan Richa’s Indian Kitchen cookbook. Click here for the book.

1 teaspoon safflower or coconut oil
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
3/4 cup chopped or thinly sliced red or white onion
1 teaspoon Garam Masala
1/4 teaspoon ground turmeric
1/4 to 1/2 teaspoon cayenne
2 medium tomatoes, chopped (1 1/2 cups)
1 tablespoon tomato paste (optional)
3 1/2 cups fresh or frozen green beans, cut into 2-inch pieces (thawed if frozen)
3/4 teaspoon salt
1/2 cup water
2 tablespoons chopped cilantro


1. Heat the oil in a large skillet over medium heat. When hot, add the mustard seeds and cumin seeds. Cook until they start to pop. Stir in the onion and cook until translucent, about 6 minutes.

2. Add the garam masala, turmeric, and cayenne. Cook until fragrant, 2 minutes, stirring frequently to avoid burning.

3. Add the tomatoes and tomato paste, if using, and cook for 3 minutes. Add the green beans, salt and water. Mix well, cover, and cook for 15 minutes.

4. Stir, taste and adjust salt and spice. Check the beans for doneness. Add a bit more water if you want to keep it saucy. Cover and cook until beans are cooked through, 5 minutes. The beans should not be mushy, but just about well-cooked. Serve hot, garnished with cilantro.

For The Vegan Woman’s Review of Vegan Richa’s Indian Kitchen – Click Here!

Easy Curried Beans (Vegan, Indian). Recipe from Vegan Richa's Indian Kitchen cookbook. Click here for the book.

Easy Curried Beans (Vegan, Indian). Recipe from Vegan Richa’s Indian Kitchen cookbook.


Recipe and images from Vegan Richa’s Indian Kitchen. Copyright © 2015 by Richa Hingle. Used by permission from Vegan Heritage Press, LLC.

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Richa Hingle is the award winning recipe developer, blogger, and photographer behind VeganRicha.com, and the author of Vegan Richa's Indian Kitchen. She has a growing community of ardent followers who love making her recipes and sharing them with family and friends. Her instructions are easy to follow and her step-by-step photographs welcome the uninitiated into their kitchen as vouched by many of her readers. In her wildly successful eBook on Indian Vegan Diwali Sweets, she created vegan versions of Indian desserts that were previously deemed impossible to convert. She lives in Seattle with her husband and a fluffy Pomeranian. They both love her food. Purchase Richa's cookbook Vegan Richa's Indian Kitchen. Visit Richa's website.