Solo: Green Bean Curry

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Solo: Green Bean Curry

A fragrant & creamy coconut curry with masala, beef and green beans, served with biryani rice.

Ingredients to serve 1

  • ¼ cup x biryani rice
  • 125g x beef mince
  • ¼ x onion – peel & chop finely
  • ½ clove x garlic – peel, grate finely & chop
  • ½ x tomato – grate coarsely (reserving the liquid)
  • ½ tbsp x Mother-in-law Curry Powder
  • 50g x green beans – trim ends & slice (1½ cm)
  • ¼ tin x coconut milk
  • 1 tsp x garam masala
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Biryani rice: Place a pot on medium-heat and add the rice. Pour in the boiling water (½ cup) with a pinch of salt and boil gently for 10-12 minutes until cooked, but with a slight bite. Drain.

Step 3

Beef mince: Place a large pan on medium-high heat with a drizzle of olive oil. When hot, add the mince, season with salt and pepper and break apart with a spoon. Cook for 4-5minutes until golden brown. Then remove from the pan, drain, discard the liquid and set aside.

Step 4

Fragrant curry: Using the same pan on medium-high heat, add a drizzle of olive oil and the onion with a pinch of salt and sauté for 5 minutes. Add the garlic, grated tomatoes (with the liquid) and Mother-in-law Curry Powder (spicy, so use to preference) and sauté for 3 minutes to cook the tomato a little. Add the green beans and beef mince, pour in the coconut milk and let it simmer for another 4-5 minutes until the green beans are cooked, but with a slight bite. Mix in the garam masala and cook for another minute.

Step 5

Serve the biryani rice topped with the fragrant curry.