Indian Style Yellow beans

We, my immediate and extended family and I, live on side dishes. Instead of making a main dish with a side dish, we make two or three vegetables dishes with a condiment on the side or a bunch of mezzes (small plates) and dips and a good bread. The meals are more vibrant and exciting this way, like mini feasts. Light feasts. 

I served the beans for dinner with smashed potatoes, simmered okra and almond yogurt.

Indian-ish Yellow beans

Colorful and satisfying side or light main dish.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Lunch, Side Dish
Cuisine: Indian-ish
Keyword: Dairy-Free, Gluten-Free, Vegan
Servings: 4
Author: Shelly


  • 2 tablespoons avocado oil, ghee, or olive oil
  • 1 medium onion - diced small
  • 2-3 garlic cloves - minced
  • 2 inch ginger - minced
  • 1 teaspoon madras curry powder
  • 1 lb. yellow or green beans, ends trimmed - (450g)
  • 3 medium tomatoes - diced
  • Salt
  • Handful cilantro - chopped
  • Olive oil
  • Almond yogurt – optional


  • Warm oil in a large saucepan over medium heat. Add the onion, garlic, ginger and curry powder. Saute for 5 minutes, stirring occasionally.
  • Add the beans and saute for 1 minute. Add the tomatoes and a generous pinch of salt, and stir. Set a spoonful cilantro aside for garnish and add the rest to the pan. Add ½ cup water and bring into a boil then lower the heat to simmer, and cook until the beans are soft.
  • Serve with a drizzle of olive oil and cilantro.


To make it a main dish you can add cooked chickpeas or white beans.

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