Green Beans and Mushroom Curry
Soft green beans and juicy mushrooms gently coated in warm spices make this curry comforting without being heavy. It’s simple, nourishing, and exactly the kind of dish you crave on busy weeknights or during fasting periods. It’s the sort of recipe you taste once and keep making on repeat, because it’s just that easy.
Why you’ll love this green beans and mushroom curry
- Comforting but light – it’s that kind of a meal you can eat any night, without feeling like you’ve gone overboard.
- No fuss – we’re talking simple veggies, a few pantry spices, and a curry that tastes way more complicated than it actually is.
- Quick and fuss-free – chopping, stirring, and serving in about 30 minutes? Perfect for when life is busy.
- Naturally vegan – no swaps needed, but still satisfies even the most skeptical carnivores at the table.
- Ridiculously versatile – serve it with rice, scoop it up with roti, or pair it with dhal. It fits in effortlessly with whatever you’re cooking.
Ingredients
Green beans – They add a fresh, slightly crisp bite to the curry. Look for bright green, firm beans with no brown spots. The fresher, the better!
Mushrooms – Mushrooms soak up the spices and juices beautifully, giving the curry a rich, savory depth. Button mushrooms work fine, but you can also use baby bella to add extra flavour.
Onion – Onions caramelize slightly to give sweetness and body to the curry. Brown or yellow onions are best; they develop the most flavour when sautéed.
Tomato – Brings a gentle tang and a saucy texture. Ripe, juicy tomatoes make all the difference. I suggest that you avoid hard, pale ones.
Garlic cloves – Garlic adds warmth and aroma. Slice thin so it cooks evenly and infuses the oil with flavour.
Curry leaves – This is the secret ingredient that makes the curry smell irresistible. Fresh leaves are best.
Turmeric – Gives a lovely golden colour and subtle earthy warmth. Fresh, high-quality turmeric powder ensures vibrant colour and flavour.
Freshly ground ginger and garlic – Brings warmth and a subtle kick to the curry. Paste is the most ideal if you have it on hand.
Mixed Kashmiri chilli powder – Gives gentle heat and a lovely colour. Use more or less depending on your spice preference, as it’s not meant to be fiery.
Vadouvan – This is an optional spice that adds a gentle, aromatic curry-onion-nutty note. Only use if you have it, otherwise don’t stress if you don’t.
Rough salt, to taste – Enhances all the flavours. Start small, taste, and adjust at the end.
Vegetable oil – I suggest using neutral oils like sunflower or canola for sautéing the aromatics and spices.
Boiling water – Use sparingly to prevent sticking and to help the vegetables cook evenly. You’re not making gravy, just a gentle splash prevents the spices from burning.
Instructions
Step 1: Heat the vegetable oil in a medium size pot over medium heat.
Step 2: Add the sliced onion, curry leaves, garlic cloves, and vadouvan (if using). Sauté until the onions are soft, translucent, and fragrant.
Step 3: Stir in the turmeric, ground ginger and garlic, and mixed Kashmiri chilli powder. Mix well and cook for about 30 seconds to a minute to allow the spices to bloom.
Step 4: Add the green beans, mushrooms, chopped tomato, and salt. Stir to combine, then cover the pot and let everything cook together, allowing the tomatoes to soften and release their juices.
If the pot starts to dry out, add a small splash of boiling water just to prevent the vegetables and spices from catching at the bottom. You don’t want a watery curry, just enough moisture to keep everything gently cooking and well coated.
Step 5: Finish with fresh coriander and serve hot with basmati rice or roti.
Can I make this ahead of time?
Yes! This curry tastes even better once the flavours have had time to settle. You can make it a few hours in advance or even the day before. Just let it cool, store it in the fridge, and gently reheat before serving.
How do I store green beans and mushroom curry?
Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to eat, gently reheat on the stove over low heat or in the microwave.
Did You Make This Recipe?
If you tried this Green Beans and Mushroom Curry recipe, I’d love to hear how it turned out! Leave a comment and rating below and share your experience. Your feedback helps other readers cook with confidence and inspires me to keep creating and sharing more comforting recipes.
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Equipment
- Medium-sized pot
- Wooden spoon or spatula
- Knife and chopping board
- Measuring spoons
- Serving bowls
Ingredients
- 500g green beans, sliced
- 125g mushrooms, sliced
- 1/4 cup vegetable oil
- 1 onion
- 1 sprig curry leaves
- 1 tbsp vadouvan (optional)
- 1/2 tsp turmeric
- 1/2 tsp ground ginger and garlic
- 1 tsp mixed Kashmiri chilli powder
- 1 tsp Rough salt, to taste
- 1/4 cup boiling water
- 2 sliced garlic cloves
- 1 tomato
Instructions
- Heat the vegetable oil in a medium size pot over medium heat.
- Add the sliced onion, curry leaves, garlic cloves, and vadouvan (if using). Sauté until the onions are soft, translucent, and fragrant.
- Stir in the turmeric, ground ginger and garlic, and Kashmiri chilli powder. Mix well and cook for about 30 seconds to allow the spices to bloom.
- Add the green beans, mushrooms, chopped tomato, and salt. Stir to combine, then cover the pot and let everything cook together, allowing the tomatoes to soften and release their juices.If the pot starts to dry out, add a small splash of boiling water just to prevent the vegetables and spices from catching at the bottom. You don’t want a watery curry, just enough moisture to keep everything gently cooking and well coated.
- Finish with fresh coriander and serve hot with basmati rice or roti.
Notes
- Vegetables: Use fresh, firm green beans and mushrooms for best results.
- Spices: Vadouvan is optional but it does help to add a subtle aromatic depth.
- Cooking Tip: Add a splash of boiling water after mixing the vegetables with the spices to keep them from sticking and burning at the bottom of the pot.
