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."

Read our guide on what are curry leaves and where to buy them for advice on sourcing this ingredient.


  • 4 tbsp vegetable oil
  • ½ tsp black mustard seeds
  • ½ tsp cumin seeds
  • 4 curry leaves
  • ½ tsp black onion seeds
  • ¼ tsp asafoetida
  • 4 ripe vine tomatoes, chopped
  • ½ tsp turmeric
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp chilli powder
  • 350g green beans
  • cooked rice or dahl, to serve


  • STEP 1

    Heat the oil in a frying pan over a medium heat and, once hot, sizzle the mustard seeds, cumin seeds and curry leaves for a few seconds until they start to pop. Add the asafoetida and tomatoes, and cook for 10 minutes until the tomatoes start to break down and the oil starts to rise around the sides of the pan.

  • STEP 2

    Add the ground spices and cook for 1-2 minutes, then add the beans and 150ml of water. Season well and simmer, uncovered, for 5-8 minutes or until the beans are tender and the sauce has thickened. Season well before serving with rice or dahl.


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Anna GloverSenior food editor

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