If you are looking for an easy, nutritious and hearty dinner recipe that won’t break the bank, this vegan Green Bean Curry with Tofu is it! Comforting, but healthy, high-protein and full of flavor!

vegan green bean curry

Why You’ll Love This Recipe

Hearty: This filling meal will not leave you hungry!
Meal-prep friendly: Green Bean Curry keeps well in the fridge and freezer as well!

Ingredients

  • frozen green beans, a block of tofu and raw potatoes on a table
  • canned coconut milk and tomato paste on a table
  • green beans
  • yellow potatoes
  • firm tofu
  • yellow onion
  • garlic
  • tomato paste (22-24%)
  • canned coconut milk
  • curry powder
  • soy sauce
  • salt, ground black pepper

How to Make

STEP 1:
Preheat your oven to 400℉/200℃ and line a baking sheet with parchment paper.

STEP 2:
Wash, peel and thinly slice the potatoes then transfer to the prepared baking sheet. Drizzle ½ tbsp of oil on top and season with salt (to taste). Toss with your hands until everything is covered.

STEP 3:
Roast the potatoes for about 20-30 minutes (until crispy). Remove from oven and set aside.

STEP 4:
While the potatoes are roasting, prepare the rest of the curry. Drain the tofu and pat dry with a paper towel. Cut into cubes.

tofu cubes in a pan
fried tofu cubes in a pan

STEP 5:
Heat 1 tbsp oil in a large pan or wok over medium heat and fry the tofu cubes on all sides until crispy and golden brown (carefully flipping them with a spatula).

STEP 6:
Remove the tofu from the pan and set aside.

STEP 7:
Heat the remaining ½ tbsp of oil over medium; add the chopped onion and cook for about 5 minutes, while stirring occassionally (if necessary, add 1-2 tbsp water).

cooking chopped onion

STEP 8:
Stir in the minced garlic, yellow curry powder and tomato paste and cook for about 30 more seconds (stirring continuously).

adding spices to the pan

STEP 9:
Add in the coconut milk, soy sauce, salt and ground black pepper and over high heat, bring to a boil.

combining coconut milk and spices

STEP 10:
Reduce the heat to low and simmer for about 10 minutes, while stirring occassionally.

STEP 11:
Add the green beans and roasted potatoes and simmer the curry for 10 more minutes.

  • green beans added to the curry sauce
  • fried tofu and potatoes added to the curry sauce

Serve over cooked rice or with your preferred side dish.

green bean curry on a plate

Substitutions

Note: The nutritional info of this recipe is calculated with the original ingredients.

Green Beans: If you don’t have green beans on hand, you can use green peas, bell peppers, broccoli and cauliflower too.
Full Fat Coconut Milk: To make this dish lower in carbs, you can substitute half of the coconut milk with water, or use light coconut milk.
Soy Sauce: To make this dish gluten-free, use tamari instead of soy sauce.

FAQ

Can I make this curry with regular coconut milk instead of full fat?

Yes, you can use light coconut milk for this recipe, but the end result won’t be as thick and creamy.

More tasty vegan dinners:
Thai Sweet Potato Curry
Chickpea Spinach Curry
Moroccan Chickpea Stew

Related vegan recipe roundups:
Asian, tofu, high protein, stew, meal prep, beginner-friendly

vegan green bean curry

Green Bean Curry (with Tofu)

4.88 from 8 votes
Author Mira M.
If you are looking for an easy, nutritious and hearty dinner recipe that won't break the bank, this vegan Green Bean Curry with Tofu is it! Comforting, but healthy, high-protein and full of flavor!
Print Pin
Prep 15 minutes
Cook 45 minutes
2 servings

Ingredients
 

  • 8 oz green beans (frozen or fresh) (220 g)
  • 2 medium yellow potatoes (cubed)
  • 5.3 oz firm tofu (plain or smoked) (150 g) (cubed)
  • 1 medium yellow onion (finely chopped)
  • 3 cloves garlic (minced)
  • 13.5 oz full fat coconut milk (400 ml, about 1 can)
  • 3 tbsp tomato paste (22-24%)
  • 4 tsp yellow curry powder
  • 1 tbsp soy sauce
  • 2 ½ tbsp vegetable oil
  • 2 tsp salt
  • ½ tsp ground black pepper

Instructions
 

  • Preheat your oven to 400℉/200℃ and line a baking sheet with parchment paper.
  • Wash, peel and thinly slice the potatoes then transfer to the prepared baking sheet. Drizzle ½ tbsp of oil on top and season with salt (to taste). Toss with your hands until everything is covered.
  • Roast the potatoes for about 20-30 minutes (until crispy). Remove from oven and set aside.
  • While the potatoes are roasting, prepare the rest of the curry. Drain the tofu and pat dry with a paper towel. Cut into cubes.
  • Heat 1 tbsp oil in a large pan or wok over medium heat and fry the tofu cubes on all sides until crispy and golden brown (carefully flipping them with a spatula).
  • Remove the tofu from the pan and set aside.
  • Heat the remaining ½ tbsp of oil over medium; add the chopped onion and cook for about 5 minutes, while stirring occassionally (if necessary, add 1-2 tbsp water).
  • Stir in the minced garlic, yellow curry powder and tomato paste and cook for about 30 more seconds (stirring continuously).
  • Add in the coconut milk, soy sauce, salt and ground black pepper and over high heat, bring to a boil.
  • Reduce the heat to low and simmer for about 10 minutes, while stirring occassionally.
  • Add the green beans and roasted potatoes and simmer the curry for 10 more minutes.

Video

Nutrition

Serving: 1 servingCalories: 873kcalCarbohydrates: 92gProtein: 24gFat: 43gFiber: 14gSugar: 12g
Tried this recipe?Let us know how it was!

Hi, I'm Mira - professional vegan recipe developer and food photographer. I created The Green Loot to share my passion for making nourishing vegan meals that are also delicious, so you get the best of both worlds.

17 Comments

  1. 5 stars
    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.

    Reply

  2. 5 stars
    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.

    Reply

  7. 4 stars
    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.

    Reply

    1. Hey Christian,
      Personally I don’t press the tofu, but some people like it better that way. :- )

      Reply

  10. 5 stars
    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!!!

    Reply

    1. 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! 🙂

      Reply

  11. 5 stars
    I usually throw in the green beans a bit earlier because I like when they’re extra soft. It’s such a flavorful and hearty curry that I make a lot every fall and winter. 🙂

    Reply
4.88 from 8 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating