A really super simple Green Bean & Potato Curry that is budget-friendly only has 8 ingredients & needs no fancy-schmancy spices.
This Super Simple Green Bean & Potato Curry is the perfect 'help my bank account has barely any money left in it and I don't get paid for 3 days' type meal.
The main ingredients are cheap, filling potatoes and green beans. The beans can be added fresh or frozen. That depends on whether you want to splash out, or save a few extra dollars by finishing off that half eaten bag that's been languishing in the bottom of the freezer for months. You can even sub the green beans for frozen peas if that's all you have.
FOR THE INSTANT POT VERSION OF THIS RECIPE GO HERE --> Vegan Instant Pot Potato Curry
I make easy curry-based dishes like this and my Creamy Curry Chickpea Soup a lot. I have a whole arsenal of spices in my kitchen.
Sometimes though (ok...a lot of the time), I need dinner to be super quick and don't want to be crushing cardamon pods, or toasting fenugreek, cumin or mustard seeds. Those kinds of curries totally have their place and I make them when I have more time, but sometimes simplicity is key. That's where this Super Simple Green Bean & Potato Curry with no fancy-schmancy spices or herbs comes in.
It's so easy. The hardest part is having to wait for the potatoes to cook, whilst listening to everyone complain they are hungry.
'Hangry' is a very accurate description of us all pre-dinner in this house! ????
HOW TO SERVE MY SUPER SIMPLE GREEN BEAN & POTATO CURRY
This curry is hearty enough to serve on it's own, perhaps with a naan for mopping up that delicious sauce and a dollop of mango chutney, or you can serve it with rice.
My family would not understand at all if I served up a curry without rice. We are all complete rice freaks. Plus rice is cheap too and combining it with the curry makes it stretch further so it becomes even more budget friendly.
Quinoa and couscous are great alternatives to rice, as is cauliflower rice if you want to limit calories or carbs.
FOR THE INSTANT POT VERSION OF THIS RECIPE GO HERE ????Vegan Instant Pot Potato Curry
This Super Simple Green Bean & Potato Curry is easy, satisfying and almost effortless. I can't wait for you to try it. Let me know what you thing in the comments below and be a ☆ and share your pictures on Instagram. I love to see them! I am @avirtualvegan. Use the hashtag #avirtualvegan to be sure I don't miss them.
Super Simple Green Bean & Potato Curry
Author:
Ingredients
- 1 medium onion chopped finely
- 4 large cloves of garlic chopped finely
- 900 g (about 5 heaping cups, cut any larger ones in half, if it's thick peel them first) baby potatoes You can also use standard potatoes but cut them into bite sized chunks. I didn't peel my potatoes as they were baby ones with thin skin. If you use big potatoes use your judgment. If the skin is nice and thin you can leave it on
- 2 tablespoons curry powder
- 3 tablespoons arrowroot powder or corn starch
- 500 mls | around 2 cups water
- 400 g | 2 heaping cups fresh green beans chopped into bite sized pieces You can also use frozen beans, no need to defrost first, or frozen peas
- 1 x 400 ml can coconut milk full fat or light
- 1 tablespoon sugar
- Salt & pepper to taste
INSTRUCTIONS
- These are instruction for cooking on the stove-top. If you have an Instant Pot see this version.
- Warm a large pan over a medium heat. Add a couple tablespoons of water and sauté the onions until translucent ( you can use oil 1 tablespoon of oil rather than water if you prefer).
- Add the garlic and curry powder and cook for a couple of minutes, stirring frequently.
- Add the arrowroot and stir well to distribute then gradually add the water, stirring as you go to work out any lumps.
- Pour in the potatoes, cover with a lid and allow them to cook through, giving it a quick stir every 5 minutes or so. You can check the potatoes by piercing them with a fork.
- When the potatoes are tender (it will take around 15 minutes) remove from the heat, add the green beans then add the coconut milk. Do it in that order to avoid curdling issues. The green beans will lower the heat of what's in the pan before you add the coconut milk.
- Add the sugar and stir really well.
- Return to a medium/low heat and allow everything to warm through again and the beans to cook (about 7-10 minutes). Some bite left in the beans is good and remember that they will continue cooking a little while you are plating up.
- Season with salt and pepper to taste and as soon as the beans are tender it is ready to serve.
NOTES
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Jess says
This was delicious! My family loved it and everyone wants me to make it again! I did add a few more spices and more garlic because my family loves garlic. Thanks for the great recipe!
A Virtual Vegan says
I'm glad you all enjoyed it Jess. Thank you for stopping by to leave feedback!
Susie says
Hi Mel, I'm new to the instant pot way of cooking. Not only that, my kids and husband believe I will never use it. I'm determined to find recipes that are simple and kid friendly. We are also vegetarian / vegan which makes it a little more difficult. My kids love curry and I was wondering if I could add carrots to this recipe? I'm a little scared to try it just because I know that there are different cook times for different vegetables and I didn't want to risk making this without asking first. Please let me know your thoughts thank you.
A Virtual Vegan says
Hi Susie. Yes that will be fine. I would cut them in big chunky pieces and add them at the beginning. They should be fine. Hope you enjoy it!
Ceej416 says
This curry was absolutely delicious! My husband and I started a plant based diet about a year ago and I'm always on the hunt for a good, easy vegan recipe. Have you ever added some chickpeas for a protein boost?
A Virtual Vegan says
I'm so pleased you enjoyed it! I don't tend to add chickpeas because it's pretty filling as it is and protein isn't something I worry about at all. Chickpeas would definitely work in it though so feel free to throw some in if you want to.
Shelly says
This sounds fantastic to me but I don’t want the added sugar. What does that do for the recipe other than adding a touch of sweetness? Have others tried it without the sugar?
A Virtual Vegan says
Sugar helps balance flavours in savoury dishes and is often used in curry. There is only 1 tablespoon in the whole curry and it feeds at least 5 people but if you would rather not use it then omit it or make it, taste it at the end and then add if you want to/ think it needs it. Hope that helps!
Shelly says
Thanks so much for the recipe! I made it this evening without the sugar and it was still fabulous. :-)
A Virtual Vegan says
That's great. I'm so glad you enjoyed it!
Joy says
Shelly, I often add a few raisins to most things that call for sugar, just in case you might want to try it here. Of course, if you actually don't want the "touch of sweetness," then no point, of course. I have a friend who adds raisins to his marinara sauce ... his grandmother's recipe ... and it's surprisingly good and doesn't seem out of place at all.
Christine Leahy says
I made this yesterday. Simple, quick, delicious, and healthy! Everyone loved it! I made a double batch. I put half the amount of potatoes and substituted fresh cauliflower for the other half - yum! Thanks!
A Virtual Vegan says
I'm so glad you enjoyed it Christine. Cauliflower works so well in curries. I often add it to mine too!
Mark says
Just made this for dinner. Really easy and couldn’t believe how good it tasted with such simple ingredients. Will be on our regular rotation now.
A Virtual Vegan says
I'm glad you enjoyed it Mark and thank you for stopping by to leave feedback. It's much appreciated!
Nichole says
I am the only one that failed with the recipe?
Potatoes didn't cook. The mixture turned glued. I tried it because it seemed simple & I am very challenged with time during the day. Now I have to see if can save this dish or throw it in the trash????????????
Jennifer says
Hello, as the only non meat eater in my household, I find recipes I love all the time but which are bigger portions than I need. Please could you let me know if this recipe is suitable for freezing? Thanks so much, it looks delicious!
A Virtual Vegan says
It will freeze, but the texture of potatoes tends to change once they have been frozen. They go a little floury and grainy. If you are ok with that then go ahead. It's something that doesn't bother me and I freeze stews and curries with them in, but I know others who don't really like the texture after. Hope that helps!
Nev says
A friend and I made this for 24 people at work for a charity lunch and it went down a treat! (We did add prawns to half of the the dishes for those less open to trying veggie/vegan food). It’s so budget friendly, tasty and healthy- what more could you want! Definitely making this again. I also made this on a previous occasion and froze portions of it for endless future dinners :)
A Virtual Vegan says
That's great! You had your work cut out cooking for 24. I'm so pleased it was a hit. Thank you for coming back to leave a review!
Mary Ann says
Hi there;
I am planning to try this tonight - in the picture it looks as though you've added cilantro - is that correct?
Thanks,
Mary Ann
A Virtual Vegan says
The cilantro was purely for the photos. A big expanse of curry can look a bit dull and the green gives it a bit of pop. You could use some as a garnish or add some to the curry just before serving but it isn't necessary. Enjoy!
Susan says
Great simple curry. We make it weekly.
Sue says
HI Mel
I am assuming this will freeze well into portions? Re-heat in microwave okay or on hob?
Thanks for another great recipe
Sue
A Virtual Vegan says
Potatoes tend to change in texture once they have been frozen. They go kind of grainy. I don't mind too much, so do freeze currys, soups, stews etc with them in sometimes. Everything else in the soup will freeze perfectly so as long as you are ok with sacrificing a bit of potato quality it will be fine!
Suzanne says
This recipe is one of my favorites! I've been eating Whole Food Plant Based for a little over 6 months and I've had to learn all new recipes. This one is a keeper that I've made several times! Thank you!
A Virtual Vegan says
That's great Suzanne! I'm so glad you are enjoying it. Thank you for letting me know!
Helayne says
Thank you so much for sharing this recipe! My husband and I just started a vegan diet and we really liked this recipe. It was tasty, easy and healthy!
A Virtual Vegan says
SO glad you enjoyed it!
kimmythevegan says
Oooh does this sound good. My grocery budget is getting seriously out of control. I need to find more budget friendly recipes like this one. And I find most curry recipes have chickpeas, which I love, but my hubby can't tolerate, so this is perfect for both of us. It's going on the meal plan for next week!
A Virtual Vegan says
I know the feeling. My husband is always complaining about how much I spend on food! Meals like this help balance it out though. I hope you both enjoy it!
kimmythevegan says
Made it for supper tonight - so delicious! It has a nice kick without being overpowering.
A Virtual Vegan says
Awesome! So glad you liked it. We had it for dinner tonight too! ????