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Green Bean Curry

I love simple recipes with just a few ingredients. Paging through Kim McCosker and Rachael Bermingham’s cookbook 4 Ingredients (Atria, March 2011), I came across this easy Green Bean Curry recipe. Though the cookbook isn’t vegan, it has a vegetarian chapter and certainly inspires my culinary creativity to pull together a minimum of ingredients to make tasty vegan meals.
I love simple recipes with just a few ingredients. Paging through Kim McCosker and Rachael Bermingham’s cookbook 4 Ingredients (Atria, March 2011), I came across this easy Green Bean Curry recipe. Though the cookbook isn’t vegan, it has a vegetarian chapter and certainly inspires my culinary creativity to pull together a minimum of ingredients to make tasty vegan meals.

Green Bean Curry

Serves 4

Ingredients:

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  • 2 tablespoons Thai red curry paste
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  • 6 cups vegetable broth
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  • 1 pound green beans, trimmed, halved
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  • 1 red bell pepper, seeded, diced

Directions:

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  1. In a saucepan, heat curry paste, stirring constantly for about 1 minute.
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  3. Add broth and beans and bring to a rapid boil. Cook for 15 to 20 minutes, adding the bell pepper half-way through the cooking time.
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  5. Cook until the beans are well done and have absorbed the flavor of the curry broth.
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  7. Serve over rice.

More delish vegan side dish recipes!

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