Curried Bean Stir-Fry

This dish was never meant to happen — but I’m so glad it did. What started as a simple bean stir-fry quickly took a surprising turn when I accidentally added coconut milk. I caught myself halfway through, but instead of scrapping it, I decided to lean into the mishap. The result? A beautifully balanced dish — not quite a curry, not quite a stir-fry — but something uniquely delicious.

This Curried Bean Stir-Fry is creamy, flavorful, and perfectly textured: not too dry, not too saucy. It’s the kind of dish that lands right in the middle — a true fusion of two styles, with the best of both worlds in every bite.

Whether you’re a fan of quick stir-fries or rich curries, this hybrid recipe might just surprise you the way it surprised me. Give it a try — and feel free to rename it once you’ve tasted it!

Ingredients:

• 140g green beans, French cut (thinly sliced diagonally)

• 2 tbsp butter

• 1 tsp olive oil

• 1/4 tsp fenugreek seeds

• 8–10 curry leaves

• 3 garlic cloves, sliced

• 1 cup onion, thinly sliced

• 1/4 tsp turmeric powder

• 1/2 tsp bouillon (powder or paste)

• 1/2 tsp salt (adjust to taste)

• 1/2 tsp curry powder

• 1/2 tsp chili powder (adjust to heat preference)

• 1/2 cup coconut milk, boiled

  
  

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Directions:

1: Prep

• Thinly slice the onions and garlic.

• French cut the green beans.

• In a separate small pan, start heating the coconut milk and bring it to a gentle boil.

2: Sauté Aromatics

• In a wide pan, heat the butter and olive oil over medium heat.

• Add the fenugreek seeds, curry leaves, garlic, onion, and turmeric.

• Sauté until the onions and garlic turn golden brown and fragrant.

3: Cook the Beans

• Add salt, bouillon, and the sliced beans to the pan. Stir well to combine.

• Cook for a few minutes until the beans begin to soften.

  
  

4: Spice It Up

• Add in the curry powder and chili powder. Mix thoroughly to coat the beans evenly with spices.

  
  

5: Finish with Coconut Milk

• Pour in the boiled coconut milk - this helps prevent the beans from overcooking and keeps their vibrant green color intact. Stir everything together and let it simmer gently for just 1–2 minutes, allowing the flavors to come together without softening the beans too much.

• Remove from heat and serve warm with rice

Suggested meal:

Curried bean stir-fry, fish curry, kale mallung and potato curry

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