Tomato & green bean curry with flatbreads
Prep
5 mins
Cook
30 mins
Servings
2
Difficulty
Medium
This vibrant tomato and green bean curry is one of my go to weeknight dinners because it comes together in just 35 minutes start to finish. The beauty of this dish is its simplicity: you sauté aromatic onions and garlic, bloom warm spices like curry powder and turmeric, then let cherry tomatoes and green beans simmer in creamy coconut milk until tender. Green beans are packed with fiber and vitamins, making this both delicious and genuinely good for you. Serve it alongside warm flatbreads for scooping up all that gorgeous sauce. It's comforting, budget friendly, and feels special enough for guests.
Ella x
Ingredients
- ½ tbspessential vegetable oil
- 1essential onion(thinly sliced)
- 2garlic clove(cloves garlic, thinly sliced)
- 1 tbspcurry powder
- ½ tspground turmeric
- 15curry leaves(or 1 tsp dried)
- 1 tbspyellow mustard seeds
- 300 gramsessential cherry tomatoes
- 40 mlsessential coconut cream
- 300 gramsessential round green beans(Essential Round Beans, trimmed and cut into thirds)
- 2essential wholemeal tortilla wraps
Detail level
Instructions
- 1
Heat the oil in a large heavybased saucepan and fry the onion for 10 minutes until soft and translucent – you may need to pour in a little water if it starts to catch.
- 2
Add the garlic, curry powder and turmeric and fry for a further 2-3 minutes, splashing in a little more water if needed. Add the curry leaves and mustard seeds until the seeds start to pop.
- 3
Tip in the tomatoes and cook, covered, over a low heat for 4-5 minutes until they start to break down, then add the coconut cream and 4 tbsp water. Add the green beans, then season. Cover with a lid and cook over a low heat for a further 8-10 minutes, until the beans are tender. Heat the flatbreads or wraps according to pack instructions and serve alongside the curry.
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