Indonesian Curried Green Beans

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If you’ve ever looked at a big bowl of green beans and thought, “There’s no way this could carry a whole meal,” — I feel you. I had that exact same thought the first time I tried this. But let me tell you — this recipe totally flipped my expectations.

These Indonesian-style curried green beans are saucy, satisfying, and full of bold, warm spices that make you forget you’re eating mostly vegetables. It’s one of those dishes that feels light but filling, simple but deeply flavorful. And best of all? It’s on the table in 15 minutes — faster than my rice cooker can do its thing.

Why I Love This Dish

There’s something super comforting about a curry-inspired meal, and this one delivers all the flavor without a long ingredient list or slow simmer. I love that it’s:

• Naturally vegan and gluten-free
• Easy enough for a weeknight
• Perfect as a side or a veggie-loaded main
• Budget-friendly and made with everyday ingredients

It’s the kind of meal I make when the fridge is looking a little bare and I’ve got a bag of green beans and a couple tomatoes that need using. And honestly, it always surprises me how good it turns out.

So… Where’s the Curry Powder?

Here’s the thing—“curry” isn’t a single spice. It’s a mix of seasonings that varies by region and even from cook to cook. In this dish, the flavor comes from aromatics and spices inspired by Indonesian curries—think garlic, onion, ginger, maybe a little turmeric or cumin if you want to play with it. You don’t need a jar labeled “curry powder” to get those rich, earthy flavors.

Quick Overview: How I Cook These Green Beans

This is a 15-minute recipe, tops. You can prep and steam the green beans while your rice cooks, and the rest comes together in one pan. Here’s the general idea:

1. Steam the green beans until they’re just tender.
2. Sauté aromatics in a bit of oil—think garlic, onion, and maybe a pinch of chili if you want heat.
3. Toss in chopped tomatoes and let them soften into a quick sauce.
4. Add the steamed beans to the pan and coat them in all that saucy flavor.

You can serve it over plain rice, coconut rice, or even cauliflower rice if you’re keeping it low-carb.

My Go-To Steaming Methods

There’s no wrong way to steam a green bean, but here are a few I’ve used, depending on what’s clean and how much time I have:

1. Steamer Basket

If you have a proper steamer, that’s ideal. Add a few inches of water, pop in the basket, and steam the beans with the lid on for about 5 minutes. Easy, breezy, no babysitting.

2. Makeshift Steamer (What I Usually Do)

I grab a metal colander and place it over a pot with an inch or two of simmering water. As long as the colander doesn’t touch the water, it works perfectly. Throw a lid or foil on top, and you’re in business.

3. Pan Steam

If I’m in a hurry, I throw the beans straight into a saucepan with about half an inch of water. Cover and simmer for a few minutes. It’s not the most precise method, and the beans at the bottom might overcook slightly, but it still works.

4. Microwave Quickie

Toss your beans in a microwave-safe bowl, add a splash of water, cover loosely with a plate or plastic wrap, and microwave in 1-minute bursts until tender. This one’s great when the stove is full or I just don’t want to wash another pot.

But Can Green Beans Really Be a Main Course?

Yes—and this dish proves it. Once those green beans are coated in that warm, savory sauce and spooned over hot rice, they turn into something totally comforting and satisfying. I’ve eaten a big bowl of this for lunch more times than I can count.

That said, it also makes a fantastic side dish next to grilled tofu, roasted chicken, or even fried eggs. I love how versatile it is.

Add-Ins & Variations I’ve Tried

• Add chickpeas for a protein boost.
• Stir in coconut milk to make it creamy and more curry-like.
• Top with roasted peanuts or cashews for crunch.
• Toss in some baby spinach right at the end for extra greens.
• Spice it up with sambal, chili flakes, or fresh chilies.

A Few Tips From My Kitchen

• Don’t overcook the beans. You want them tender but still slightly crisp, so they hold up in the sauce.
• Use ripe tomatoes. If yours aren’t juicy, add a splash of water or veggie broth to loosen up the sauce.
• Taste and season at the end. A good pinch of salt can really wake up all the other flavors.
• Serve with something starchy. Rice, couscous, or even quinoa work really well to soak up all that saucy goodness.

Final Thoughts

This Indonesian-style green bean dish surprised me the first time I made it—and it keeps surprising me every time I throw it together for a quick dinner. It’s proof that a humble veggie like green beans can absolutely hold its own in a starring role.

If you’re looking for a way to eat more plants without sacrificing flavor or comfort, give this one a try. Let me know how it goes, especially if you riff on the spices or throw in something extra—I always love hearing what you cook up in your own kitchen.

Try other Indonesian recipes:

• Chap-Chaai (Indonesian Chinese Stir Fry Mixed Vegetables)
• Pisang Goreng – Indonesian Fried Banana
• Indonesian Bakso