Creamy and aromatic this coconut green bean curry is rich yet summery. Here I use the most delicious sungold cherry tomatoes (but you can use any tomatoes you like, even canned ones work well) as a base for the curry and cooked them down to concentrate their flavour. They give the curry a beautiful bright colour and lend a nice sweetness to the dish.
Much like zucchini, green beans is one of those crops that once it gets going you end up with more than you know what to do with! I took home several pounds from Green Fire Farm last week and have been making some of my favourite recipes. I even made a triple batch of this coconut green bean curry and stashed it away in the freezer!
During this season of abundance, the crazy food hoarder within makes her presence known. I feel the need to preserve the summer bounty before it’s all gone and all that is left are winter squash, cabbage and carrots. Trays of berries, jars filled with pesto, curry paste and tomatillo salsa fill my freezer. The scent of fermenting peppers, pickles and kimchi kraut waft through our apartment…I even found some of the first red jalapeños of the season at the market last week (and immediately bought up all 6.5 lbs. they had on their stand) … which obviously means fermented hot sauce!!!
As with all my recipes, this curry is meant to be flexible. You can use nearly any veggies you have on hand and it pairs well with rice or quinoa.
Coconut Green Bean Curry
serves: 4-6 sides
- 1 Tbsp. Olive oil (or coconut oil)
- 1 Onion, diced
- 4 cloves Garlic, minced
- 2″ piece Ginger, minced
- 3 Jalapeños, tops removed minced
- 2 tsp. ground Cumin
- 1 cup Tomato puree (about 1/2 lb. (227g) fresh tomatoes)
- 1 can Coconut milk (full fat)
- 1 lb. (454g) Green beans, stems removed cut into 1-2″ pieces
- 1/2 tsp. Salt
Heat oil in a large pot over medium heat. Cook diced onions until softened and translucent, about 8-10 minutes. Stir in ginger, garlic, jalapeños and cumin, cooking 1-2 minutes until fragrant but not browned.
Stir in pureed tomatoes and let simmer until thickened, about 5 minutes, stirring often. Add coconut milk and bring to a simmer. Stir in chopped green beans and salt, continue to simmer until beans are cooked through (but not overcooked) about 3-5 minutes.