Easy Vegan Potato and Green Bean Indian Curry Recipe
This potato curry recipe features creamy new potatoes, crisp green beans, chick peas, and fragrant Indian spices like mustard and cumin all in an easy to make sauté that comes together in about 30 minutes.
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I planted green beans in my garden this year and let me tell you…I CAN’T WAIT till they’re here.
I haven’t had fuzzy fresh green beans picked right off the vine in so long and it’s an understatement to say I’m excited.
Firm, grassy, sweet fresh green beans don’t need much besides flaky salt and butter but when I’m craving Indian food and want something warm, spiced, and deeply satisfying, I make this easy potato curry recipe and add some vibrant green beans.
It leans on classic Indian cooking techniques of blooming whole spices with quick-cooking vegetables, adding a touch of heat with some chiles, and finishing with sweet tomatoes and chick peas.
It’s the kind of dish that catches you by surprise, like you can’t believe this straightforward, low-maintenance dinner is truly this good.
Why You’ll Love This Potato Curry Recipe
- Layered flavor, minimal effort: Whole spices like mustard seeds, cumin seeds and whole chiles bloom in hot oil building a solid flavor base.
- Vegan: A healthy, easy vegan dinner
- Pantry-friendly: Easy to find ingredients
- Quick & easy: A bit of chopping and ready in about 30 minutes
- Meal prep ready: Even better the next day
Ingredients (And Why You Need Them)
See recipe card below for exact amounts and instructions.
- Vegetable Oil – The base for blooming spices. Swap: You can use coconut oil or even olive oil if that’s what you have.
- Mustard Seeds & Cumin Seeds – These whole spices are essential in Indian curry. You’ll usually find these in the spice section of the grocery store.
- Dried Red Chiles / Chili Powder – I use small dried arbol chiles, they add heat, but this is not a spicy curry. Swap: 1/4-1/2 teaspoon ground cayenne pepper (the more you add the spicier it will be).
- Potatoes – Creamy and tender, perfect for soaking up curry, any variety will work.
- Ground Spices (Ground Cumin, Coriander, Turmeric) – These are your core curry spices. Optional: Add a pinch of garam masala at the end for extra warmth.
- Green Beans – Add freshness and texture. Cut into inch pieces.
- Garlic & Tomatoes – Build depth and balance acidity.
- Chickpeas – Add protein and a creamy, nutty texture that makes this feel like a full meal, similar to how I use them in my Slow Cooker Moroccan Stew.
- Stock or Water – Helps create the sauce and reach the right consistency. Tip: Start with a cup of water or vegetable broth, then adjust.
- Lemon Juice – Brightens everything at the end. Don’t skip.
- Fresh Cilantro (Fresh Coriander) – Adds a fresh finish.
How to Make This New Potato and Green Bean Curry
Heat the oil. Heat oil in a large, high-sided frying pan with a lid over medium-high heat until shimmering.
Bloom the spices. Add mustard seeds, cumin seeds, and dried chiles. As soon as the mustard seeds begin to pop (just a few seconds), move to the next step.
Cook the potatoes. Add the potatoes and fry, stirring occasionally, until they start to brown slightly.
Add the ground spices. Stir in cayenne pepper, cumin, coriander, turmeric, and sugar. Toss to coat the potatoes evenly.
Add vegetables and liquid. Add green beans and garlic, cooking for a few minutes. Pour in the stock and 1 teaspoon salt, then bring to a boil over medium heat.
Simmer covered. Reduce heat to low, cover, and cook for 15 minutes, until the potatoes begin to soften.
Finish and serve. Add tomatoes, remaining salt, and garbanzo beans. Simmer uncovered for 10 minutes. Taste, adjust seasoning, and serve with lemon wedges and steamed rice.
Serving Ideas
This Indian potato curry recipe is best served over steamed brown rice. If you want to round it out into a full meal, here’s what I add:
I like to keep things fresh with a crisp salad. One of these green leaf lettuce salads works really well here.
If you’re cooking for a group and want to do a full vegan Indian spread, add my warm green bean salad with dates and pistachios and tomato pepper chutney. Then end on a light note with these blueberry-lemon verbena popsicles.
No matter what, I always serve this curry with warm Indian flatbreads or plain paratha to scoop up every bit of that sauce.
Meal Prep & Leftovers
- Store in an airtight container in the fridge for up to 4 days
- Reheat gently on low heat with a splash of water to bring it back to the right consistency
If you’re planning your week ahead, I also have a full collection of high-protein meal prep recipes that pair really well with dishes like this and make putting together balanced meals a lot easier.
Want to Switch It Up?
If this recipe gets you into Indian cooking or trying new cuisines, here are a few directions to go next:
- Try an Easy hot & spicy chickpea curry when you want something bolder
- Make an Instant Pot potato and eggplant Indian curry recipe for another potato curry riff
- Or go a little different with an Indian-inspired vegan butternut squash bisque when you’re craving something creamy and cozy
Curry FAQs
Can I make this in an Instant Pot?
You can, but this stovetop method keeps the potatoes toothsome and the green beans crisp. If using an Instant Pot, sauté the spices first on the sauté function, then pressure cook briefly (5 minutes) and finish with a 10 minute natural release.
Can I add coconut milk to this curry?
Yes—if you want a more creamy curry, swap the 1 cup water/broth for full-fat canned coconut milk
What kind of potatoes work best?
Really any potatoes will work. Russet potatoes will be fluffier and Yukon golds will be creamier, it’s up to you.
Can I make this ahead for meal prep?
Definitely. This is one of those vegetable curries that tastes even better the next day. Store it in an airtight container in the fridge and reheat gently on low heat with a splash of water if needed.
A Better Potato Curry Recipe
Real spices, tender potatoes, and a light and vibrant sauce. If you try it, I’d love to hear how it went. Share a photo and tag me on Instagram using @katesbestrecipes so I can see (and don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Sign up for my weekly recipe newsletter so you never miss what’s coming next.
Ingredients
- 3 tablespoons sunflower oil or coconut oil
- 1/2 teaspoon brown mustard seeds
- 1/2 teaspoon cumin seeds
- 2 whole small dried red chiles, like arbol chiles or Sichuan chiles
- 1 pound potatoes, peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sugar
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon turmeric
- 1 pound fresh green beans, end trimmed and cut into 1-inch pieces
- 2 cloves garlic, sliced
- 1 cup vegetable broth or water
- 1 1/2 teaspoons kosher salt, divided
- 3 medium ripe tomatoes, cut in half and sliced
- 1 15-ounce can chickpeas, drained and rinsed
- lemon wedges and chopped cilantro, for serving
Instructions
- Heat the 3 tablespoons oil in a large, high-sided frying pan with a lid over medium-high heat. Once shimmering, add 1/2 teaspoon mustard seed, 1/2 teaspoon cumin seed and 2 dried chiles. As soon as mustard seeds begin to pop (a few seconds) add 1 pound quartered new potatoes.
- Reduce heat to medium and fry potatoes, stirring occasionally, until they start to brown a little. Add the 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon sugar, 1/4 teaspoon cayenne, and 1/4 teaspoon turmeric. Stir to coat potatoes in the spices.
- Add the 1 pound chopped green beans and 2 cloves sliced garlic and cook a few minutes more. Add 1 cup vegetable broth and 1 teaspoon salt, bring to a boil, then reduce heat to low. Cover and cook for 10 minutes.
- Add the 3 sliced tomatoes, remaining 1/2 teaspoon salt and drained can of chickpeas and simmer, uncovered for another 10 minutes. Taste and add more salt if desired. Serve with lemon wedges and steamed rice.
Notes
- Do your prep: Have everything ready and sitting by the stove. This recipe goes quick and you don’t want the spices to burn.
- Make It Your Own This curry is very flexible. Cauliflower florets, cubed sweet potato, or spinach stirred in at the end all work well. You can also swap the chickpeas for white beans or leave them out entirely for a lighter side dish.
- Serving Ideas Steamed basmati rice or brown rice is the classic pairing. Naan, warm flatbread, or even a simple piece of crusty bread to scoop up the sauce are all great options.
- Heat Level The two dried chiles add warmth but aren’t blow-your-head-off spicy, especially since they’re left whole. If you want more heat, crumble one into the oil. For very mild, use just one chile or skip them.
