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!
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.
Easy Vegan Green Bean Curry
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.