Coconut & Ginger Curried Green Beans

We combine ginger and onions with a spicy coconut paste. There is a subtle sweetness in this dish, and the green beans are added at the end to retain their freshness. This is a perfect vegetable curry to accompany meats.
Green beans, onion, canola oil, coconut milk, ginger, jalapeno pepper, tomato, salt, cumin.
Dietary Note: suitable for vegans and dairy and gluten reduced diets


Boil-a-bag: Half fill a medium size pot with water and bring to a boil. Carefully place unopened bag(s) in pot, cover and boil for 15 minutes.

Saucepan: Remove curry from bag and into saucepan. Add 1/4 cup water, cover and heat on medium-low for 15-20 minutes if frozen.

Microwave: Remove the product from the bag into a microwave-safe dish and defrost. Sprinkle with water, cover loosely and cook on high setting for 2 minutes. Stir and cook on high for an additional 1-2 minutes.

Pair with our:

Punjabi Lamb Curry