Indian-ish Yellow beans

We live on side dishes. Instead of making a main dish with one or two sides on the side I like to make two or three vegetables dishes with a condiment on the side. The meal is lighter but filling, and fulfilling. You can serve it with smashed yams or potatoes, roasted vegetables with toasted almonds or plant-based shepherd’s pie. Scroll through the blog for more. 

Indian-ish Yellow beans

Prep Time10 mins
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 oniondiced small
  • 2-3 garlic clovesminced
  • 2 inch gingerminced
  • 1 teaspoon madras curry powder
  • 1 lb. 450 g yellow (or green) beans, ends trimmed
  • 3 medium tomatoesdiced
  • Salt
  • Handful cilantrochopped
  • 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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