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Yellow curry with green beans

Aromatic vegan curry with green beans, chickpeas and coconut milk

Yellow curry with green beans

Yellow curry with green beans, chickpeas and coconut milk is a real treat when the temperatures drop. There really quickly this year from what felt like 30 degrees to 12 degrees this morning. Do you like autumn? I’ve become a big fan of it, although I used to only ever like summer. This has also changed with the two huskies, because we go for long walks every day and thus also enjoy the beautiful sides of the colder season. I am also very much looking forward to the cozy evenings at home with a cup of tea and crackling fireplace. In terms of food, stews, soups and curries are currently back at the top of the list. That’s exactly why I have a new variation for you today, a yellow curry with green beans and chickpeas. Sounds good, doesn’t it? Then let’s get started together.

Yellow curry with green beans and chickpeas

Yellow curry with green beans
Yellow curry with green beans

With this curry, the fun starts with the cooking. Let’s start right at the beginning with a little trick to save oil. Many recipes use other fat besides coconut milk for sweating. I just take a big tablespoon of coconut milk (from the solid part) from the can and add it to the pot to sweat the spices. Add onion, garlic, yellow curry paste, green beans, chickpeas, tomato paste, canned tomatoes, cumin and the remaining coconut milk. All this is mixed well and brought to a boil. After 20 minutes of simmering our curry is also ready and can be enjoyed.

Tamari, lime juice and turmeric are suitable for refining. As you can see, making the curry is quick and easy. If you don’t have frozen beans, fresh green beans work great too. I really like to use rice, whole grain rice or cauliflower rice as a side dish. Other than that, the only toppings missing are cilantro, parsley, black sesame seeds or chilies.

TIP: If you don’t have chickpeas at home, black beans or lentils also work very well for this curry.

Make vegan yellow curry yourself

Yellow curry with green beans
Yellow curry with green beans

For the curry I use a yellow curry paste, which I find better than mixture of ground spices. Personally, I am a very big fan of Sanchon’s Yellow Thai Curry Paste( It tastes simply wonderful and is 100 percent organic quality. In addition, Sanchon operates its own cultivation project in Isan in Thailand, from where they obtain the valuable raw materials. You can read more about it here:

By the way, naan bread or gluten-free naan bread tastes perfect with the curry.

If you’re in the mood for a different curry variation today, I have the following suggestions for you:

The yellow curry with green beans and chickpeas is:

  • aromatic
  • creamy
  • Pleasantly sharp
  • filling
  • Easy to manufacture

Let’s get started with this delicious vegan curry. I wish you a lot of fun with the re-cooking and am happy about a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.

Yellow curry with green beans

Yellow curry with green beans and chickpeas

Vegan yellow curry with green beans and chickpeas. Creamy and aromatic, thanks to fine Thai spices and coconut milk. Perfect with rice, cauliflower rice or naan bread. Gluten free!
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Prep Time 10 minutes
Cooking time 30 minutes
Total Time 40 minutes
Course Main course
Cuisine indian
Calories 557


  • wooden spoon
  • Cutting board
  • Knife


4 Servings
  • 400 ml Coconut milk
  • 60 g red onion finely diced
  • 3 Garlic cloves peeled and sliced
  • 30 g Thai curry paste
  • 200 g green beans frozen or fresh
  • 400 g Chickpeas Can or jar, drained and very well washed
  • 400 g Tomato pieces
  • 1 tbspn Cumin ground




  • If serving rice, prepare now and set aside.
    Zutaten für das Curry
  • Provide a large pot and heat. Add a tablespoon of coconut milk (the solid part) to the pot. Add onion, garlic and yellow curry paste and stir-fry. Add green beans, chickpeas, tomato pieces and cumin and continue stirring. Deglaze with remaining coconut milk, stir, cover and simmer for 20 minutes.
    400 ml Coconut milk, 60 g red onion, 3 Garlic cloves, 30 g Thai curry paste, 200 g green beans, 400 g Chickpeas, 400 g Tomato pieces, 1 tbspn Cumin
    Zutaten in Topf geben
  • Season with salt or tamari as needed, garnish with desired toppings and enjoy!
    Lemon juice, Fresh parsley, Fresh coriander, Black sesame seeds
    Alles gut vermischen im Topf
  • Keeps up to 4 days in an airtight container in the refrigerator (without garnishes) or up to 1 month in the freezer.
    Basmati rice, Cauliflower rice, Naan bread, Naan bread gluten free
    Gelbes Curry mit grünen Bohnen


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*Calorie calculation without side dishes


Serving: 1PortionCalories: 557kcalCarbohydrates: 46gProtein: 15gFat: 39gSaturated Fat: 32gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 490mgPotassium: 1059mgFiber: 13gSugar: 11gVitamin A: 1990IUVitamin C: 20mgCalcium: 113mgIron: 7mg

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