If you are looking for an easy, nutritious and hearty dinner recipe that won’t break the bank, this vegan green bean curry is IT! Comforting, but healthy, high-protein and full of flavor!
For more tasty meals, check out our vegan Asian recipes, vegan tofu recipes, high protein vegan meals and vegan recipes for beginners roundups!
The star of this recipe is definitely the green beans (use fresh or frozen, I prefer frozen), but the potatoes and tofu will make it super filling.
Here are the ingredients you’ll need (find the exact amounts in the recipe card):
- green beans (pre-cooked)
- potatoes
- tofu
- red onion
- garlic
- tomato paste (22-24%)
- canned coconut milk
- curry powder
- soy sauce
- salt, pepper
How to make this vegan green bean curry
Step 1.)
Peel and cut up the 2 medium potatoes (~300g) into small and thin slices (as seen above). Fry them on all sides with 1/2 tsp salt and 1 tbsp oil.
Cut up the tofu into small cubes and fry them as well with 1/2 tsp salt and 1 tbsp oil until golden brown and crispy.
When you are done, set the tofu and potatoes aside.
Step 2.)
Caramelize 1 onion and 3 garlic cloves in 1/2 tbsp oil, then add the curry powder and stir for 1 minute.
Step 3.)
Add the whole can coconut milk, 70g tomato paste, 3 tsp curry powder, 1 tbsp soy sauce, 1 tsp salt and 1/2 tsp black pepper.
Stir everything for 1-2 minutes.
Step 4.)
Add the 200g green beans. Simmer for 5 minutes.
Step 5.)
Take the pan off the stove and as the last step, add the potatoes and the tofu. Stir everything together for one last time.
You are done! All that’s left is to serve your curry with fresh rice.
Ingredients
- 200 g green beans (pre-cooked)
- 2 medium potatoes (~300 g)
- 180 g tofu (1 block)
- 1 onion
- 3 cloves garlic
- 1 can coconut milk (400 ml/13.5 fl oz)
- 70 g tomato paste (22-24%)
- 4 tsp curry powder
- 1 tbsp soy sauce
- 2 1/2 tbsp sunflower oil
- 2 tsp salt
- 1/2 tsp black pepper
Instructions
- Peel and cut up the 2 medium potatoes (~300g) into small and thin slices (as seen above). Fry them on all sides with 1/2 tsp salt and 1 tbsp oil.
- Cut up the tofu into small cubes and fry them as well with 1/2 tsp salt and 1 tbsp oil until golden brown and crispy.
- When you are done, set the tofu and potatoes aside.
- Caramelize 1 onion and 3 minced garlic cloves in 1/2 tbsp oil, then add 1 tsp curry powder and stir for 1 minute.
- Add the whole can coconut milk, 70g tomato paste, 3 tsp curry powder, 1 tbsp soy sauce, 1 tsp salt and 1/2 tsp black pepper.
- Stir everything for 1-2 minutes.Add the 200 g green beans and simmer for 5 minutes.
- Take the pan off the stove and as the last step, add the potatoes and the tofu. Stir everything together for one last time.
- Serve over fresh rice.
More easy vegan dinner recipes you’ll love:
Did you make this Vegan Green Bean Curry? Let me know in the comments!
Thanks for the recipe! We usually eat chicken curry, so for Monday I opted for tofu.
My first time playing with this ingredient. I didn’t get it crispy enough prior to adding to the mix, but it still held held up.
I had some red and sweet potatoes, ginger, lemon grass and mushrooms that were on their last say, so I added those. ?
Came out savory and delicious with a squirt of lime and cilantro topping a bed of jasmine rice.
So good!!! This was fun to make and probably some of the best food I’ve ever put together 🙂 I actually used the tofu as mock paneer, marinating it in lime, nutritional yeast and salt. Then I just tossed it on top! Plus the price of all the ingredients is low.
I’m so glad you liked it! 🙂
Súper delicious!!
Thanks ?
I’m glad you liked it! 🙂
So delicious
I’m glad you enjoyed it! 🙂
How many calories in this dish please?
Absolutely love it came out so good
I’m so glad to hear that, Marissa! 🙂
Made this and it was really good ?
I replaced the potatoes with garden peas to reduce the carbs. I added one cup of frozen garden peas to the pan of beans near the end of cooking, turned the stove off and let them cook in the hot water.
I also added a little cornflour near the end as I prefer quite a thick curry.
I divided mine into 3 portions which are an ideal size for me.
I served mine with sticky coconut rice and it was so good, will definitely make again.
hey do we press the tofu?
Hey Christian,
Personally I don’t press the tofu, but some people like it better that way. :- )
Where can I find the nutritional info for these delicious meals?
I love this meal. It’s so nourishing and comforting. I get excited when our local farmers market has fresh green beans because this is the meal that I make with them. The sauce is SO good!!!
I’m so glad to hear that Marcy! I’m sure the fresh green beans make for an even more delicious meal, than the frozen ones that I use! 🙂