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Green Beans with Coconut Curry Dressing

© 2023 |

© 2023 |

The creamy and flavourful Indian-inspired salad dressing with uniquely warming spices and coconut cream livens up the green beans and works great with other vegetables too. Nigella seeds add an herby-oniony flavour while pink pepperberries add a floral note and a gorgeous pop of colour and subtle crunch. This easy salad takes less than 30 minutes to pull together and makes a versatile side dish or starter. Feel free to add some crispy bacon or nuts if desired.

Coconut Curry Dressing
  • 1-2 Onions (I used red onion)
  • Ghee, coconut oil or lard for frying onions
  • 400-500 g Green beans, washed with the ends removed
  • 1 tsp Sea salt for the water
  • 1/2 tsp Nigella seeds
  • 1/2 tsp Pink pepper berries
  • 1 tbsp Olive oil
  • 1/2 tsp Cumin seeds
  • 1 tsp Ginger paste
  • 1 clove Garlic, minced
  • 1 tsp Turmeric powder
  • 1/2 tsp Chilli powder
  • 250 ml Coconut cream (I used Aroy-D)
  • 1 tsp Garam masala
  • Juice of 1 lime
  1. Peel and thinly slice the onions with a sharp knife or a mandolin. Heat up about an inch of ghee or oil in a large, deep saucepan. Once hot, lower the sliced onion and allow them to fry until golden brown and crispy, about 5-10 minutes, depends on how thick you slice your onions. Stir occasionally to make sure they're frying evenly.
  2. To make the dressing, heat the olive oil in a small saucepan and fry the cumin seeds over a medium heat until them smell aromatic, 1-2 minutes. Add the ginger paste and minced garlic and cook for 5 minutes, stirring constantly. Add the turmeric, chilli powder and a pinch of salt, and coconut cream. Stir well and turn the heat to low, allowing the sauce to simmer for 5-7 minutes. Finish with the garam masala and lime juice and stir well. The sauce can be served hot or cold, and can even be made a couple of days ahead.
  3. Boil a large pot of water with sea salt over a medium to high flame and blanch the trimmed beans for 3-5 minutes until cooked but still crisp. Refresh under cold water before plating. Scatter the beans on a platter, dress with the coconut sauce, then finish with crispy onions, nigella seeds and pink pepper berries to serve.

© 2023 |

© 2023 |


DEZMOND 11/12/23 13:36

That reminds me that I forgot to buy coconut oil today while shopping! I did find nice scallions and lovely big chard.

[Reply] 11/12/23 14:36

What a delicious way to serve green beans!

eileeninmd 11/12/23 15:18

A tasty recipe for green beans, sounds yummy. Have a wonderful week!

Jeff the Chef 11/12/23 15:27

I love green beans, although I have a feeling that I'd eat anything if it were graced with this tasty sauce! You clinched the deal when you said "bacon," though.

Marcepanowy Kącik 11/12/23 16:22

Mam olej kokosowy, świetna propozycja.

Lola Martínez 11/12/23 16:45

Las judías verdes nos gustan mucho y ese curry de coco es muy interesante, excepto por el Chile, pero yo no sé lo pongo y ya está.

Whats Cookin Italian Style Cuisine 11/12/23 17:57

Sounds delicious I love beans and the dressing on this sound tasty!

speedy70 11/12/23 20:23

Un delizioso contorno!!!

roentare 11/12/23 20:50

The salads looks refreshing

Bill 11/12/23 21:59

Looks deicious and tasty.

Anonymous 11/12/23 22:49

Looks good -Christine

My name is Erika. 11/12/23 23:57

You find the most interesting combos. Boy those beans look good. Hope it was a nice start to the new week.

Brian's Home Blog 12/12/23 00:38

Those look good, bet they are too!

Citu 12/12/23 03:03

Se ve muy rica esta ensalada. Gracias por la receta. Te mando un beso.

G'day Souffle 12/12/23 05:00

I love Indian flavors so this dressing looks like a winner!

David M. Gascoigne, 12/12/23 13:29

I’d eat coconut curry dressing on ice cream!

Lowcarb team member 12/12/23 23:30

Very nice Angie, many thanks for another lovely recipe.

All the best Jan

Cooking Julia 12/12/23 23:40

This creamy dressing is the perfect sauce for the green beans.

Minimirabelle 13/12/23 06:45

J'adore les haricots verts, la petite sauce que tu proposes est très sympa !


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