Make this runner bean curry for a comforting dinner, then check out more vegan curry recipes such as our easy spinach, chickpea & potato curry.

For more veggie options, try our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.


  • 1 onion, finely chopped
  • 1–2 green chillies, finely chopped
  • 3cm piece ginger, grated
  • 2 cloves garlic, crushed
  • oil
  • 1 tsp turmeric
  • 2 tsp ground cumin
  • 3 tsp ground coriander
  • 2 tsp mustard seeds
  • ¼ fresh whole coconut, grated
  • 400ml tin coconut milk
  • 400g runner beans, stringed and sliced
  • a handful curry leaves
  • to serve rice
  • to serve poppadoms


  • STEP 1

    Put the onion, chilli, ginger and garlic in a blender with a little water and whizz to a paste. Put some oil in a deep frying pan and, when it’s hot, add the spices and stir until the mustard seeds pop. Quickly add the onion paste and fry for 5 minutes until you have a thick, fragrant paste. Add the grated coconut and coconut milk, season and cook everything at a simmer until the sauce thickens.

  • STEP 2

    Add the runner beans, cover and cook for 5–8 minutes, or until they are tender. Heat a little more oil in a small pan, add the curry leaves and a good grinding of black pepper. Fry until they sizzle, then pour them over the curry. Serve with rice and poppadoms.

Check out more vegetarian curry recipes...

Shahi Paneer Recipe

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