Green Bean Curry with Peas and Cashews Recipe | Vegetarian Times Skip to main content

Green Bean Curry with Peas and Cashews

Frozen green beans and peas are simmered and then sautéed with a prepared Indian curry paste for a spicy dish that can be served on its own or with warmed naan bread or steamed rice.



Ingredient Line: 
½ cup raisins
Ingredient Line: 
2 Tbs. mild Indian curry paste, such as Patak’s
Ingredient Line: 
4 cups frozen green beans
Ingredient Line: 
2 cups frozen peas
Ingredient Line: 
1 cup coarsely chopped roasted unsalted cashews


1. Place raisins in measuring cup, and cover with enough boiling water to make 1 cup. Let stand 5 minutes. Drain, and reserve liquid.

2. Combine curry paste with 1/4 cup raisin-soaking liquid in large skillet. Cook 1 minute over medium-high heat, or until curry paste darkens and becomes fragrant.

3. Add green beans, raisins, and remaining raisin-soaking liquid; cover skillet, and cook 2 minutes. Add peas, stir to coat vegetables with liquid, cover, and cook 2 minutes more, or until peas are mostly defrosted. Season with salt and pepper, if desired, and cook 3 to 4 minutes more, uncovered, or until skillet is dry and vegetables are bright green and tender. Serve sprinkled with cashews.

Nutrition Information: 

11 g
Total Fat: 
18 g
Saturated Fat: 
3 g
46 g
0 mg
176 mg
10 g
20 g
Serves 4

Comments on this Recipe

Really really good and fast. I substituted peanuts for the cashews.

Has anyone tried this with dried cranberries instead of raisins? I have a bunch of cranberries that I need to eat and I was hoping it might work...

veggie recipes

Looks great

Sounds good....

Delicious! I added one can of fire roasted tomatoes and served over brown rice.

Looks very yummy...

I switched out the raisins for golden raisins. It gave the dish a little more sweetness. Really good!