Green Bean Curry with Couscous

A bowl of our 30 Minute Green Chickpea Curry recipe for a quick vegan dinner

I love it when a recipe is inspired by a good memory or a very special meal. This recipe is inspired by both.

Cook chickpeas for our simple Green Bean Curry recipe

During a recent trip back to Kansas for some freelance work, we spent an evening with my parents at Public – one of our favorite restaurants in Wichita.

They have a special chickpea curry and I couldn’t resist. I love trying vegan dishes at non-vegan restaurants just to see what they have to offer. I was pleasantly surprised by this dish and it far exceeded my expectations.

Measuring cup filled with Israeli Couscous to make a quick and flavorful vegan meal

This dish is a cross between a traditional stew and curry, with the addition of Israeli couscous to give it even more texture and texture.

It’s also fast and simple – it only takes 1 pot and about 30 minutes to prepare. And it’s incredibly versatile (see notes for keeping it gluten-free).

The main taste comes from the green curry paste* – a new ingredient for me that will no doubt be available in my kitchen from now on. This is a slightly milder curry with a bright green tint thanks to the coriander, cumin, coriander and lemongrass (just to name a few). I thought I was in love.

*Notes: You can learn about the origins of green curry paste and find DIY recipes here.

A Bowl of Green Bean Curry with Israeli Couscous for a healthy vegan meal
Green Bean Curry Bowl with Israeli Couscous topped with fresh cabbage and cilantro

When your curry boils, it’s time to prepare your toppings.

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I opted for fried tofu for extra texture and protein, but this is completely optional! The dishes are really tasty and filling on their own. Some other options include sriracha, bean sprouts, grated Brussels sprouts, lime juice, and cilantro. So many.

A Bowl of Green Bean Curry with Israeli Couscous for a quick vegan dinner

I think you guys will LOVE this dish. His:

So delicious
& Seriously satisfying

If you try it, let us know what you think! Leave a comment and rate. And while you’re at it, take a picture and tag it #worthyrecipe on Instagram so we can see it! We love to see our recipes come to life in your kitchen. Cheers, friends!

A bowl of Green Chickpea Curry topped with fresh cabbage and cilantro for a satisfying vegan dinner

Green Bean Curry with Couscous

Simple, 30-minute Green Bean Curry with Israeli Couscous! It’s quick, flavorful, and healthy – a satisfying and perfect Saturday night vegan meal.

Preparation time 10 minute
Cooking time 20 minute
Total Time 30 minute
Portion 4
Course Main course
Cook Thai Inspired, Vegan
Freezer Friendly 1 month
Is it fixed? 4-5 Days



  • 2 tablespoon coconut oil
  • 1/4 medium yellow onion (diced // 1/4 onion yield ~ 1/2 cup)
  • 4 clove Garlic (chopped)
  • 2 tablespoon chopped or grated fresh ginger (or galangal // remove skin)
  • 1/2 cup diced carrots
  • 1 15 ounces can be beans (wash and drain)
  • 3 1/2 tablespoon green curry paste (I use Thai Kitchen brand)
  • 2 1/2 cup thin coconut milk (1 1/4 14-ounce can makes ~2 1/2 cups)
  • 1 cup vegetable stock (if sodium is low, add more salt)
  • 3-4 tablespoon coconut sugar (or maple syrup sub)
  • 1 tsp lime peel (or a small handful of makrut lime leaves)
  • 3/4 cup dry Israeli couscous* (see note for replacement)
  • Sea salt (to feel)
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TOPING (optional)

  • Grilled or fried crispy tofu (see note)
  • Bean sprouts or grated Brussels sprouts
  • Lime juice
  • Fresh basil or coriander (cut/torn)


  • Heat a pot, large saucepan or deep frying pan over medium heat. Once hot, add coconut oil, garlic, ginger, carrots and shallots.
  • Cook, stirring frequently, for 3-4 minutes or until the onions are translucent. Add the curry paste and mix until smooth. Cook for 1 minute.
  • Add chickpeas and stir to coat once more. Cook for 3-4 minutes.
  • Add coconut milk, vegetable stock, coconut sugar (or maple syrup), lime zest (or leaves), and stir until combined. Bring the mixture to a heavy boil over medium-high heat.
  • Once it boils, add the couscous, stir and reduce the heat to low. Cover and simmer for 15 minutes.
  • Taste and adjust seasonings as needed, adding fresh lime juice for flavour, maple syrup or coconut sugar for added sweetness, and salt for a deeper flavour. I added a little more of each because you really want the taste to be big, bold and piercing in every bite. Do not be shy!
  • Then turn off the heat and let sit for at least 10 minutes before serving. This will allow the flavors to sink more deeply into the chickpeas and couscous.
  • Serve with fresh lime juice, fresh herbs, sriracha and just a sprinkling of coconut sugar (trust me! the taste pays off). You can also serve it with grilled tofu (instructions below) and/or bean sprouts or grated Brussels sprouts.

Nutrition (1 of 4 portion)

Portion: 1 portion Calories: 439 Carbohydrate: 65.1 g proteins: 9.7 g Fat: 16.2 g Saturated fat: 11.3 g Polyunsaturated fats: 0.76 g Monounsaturated fat: 0.97 g Trans fat: g Cholesterol: mg Sodium: 815 mg Potassium: 216 mg Fiber: 7.4 g Sugar: 18.7 g Vitamin A: 3274 IU Vitamin C: 4.15 mg Calcium: 46.2 mg Iron: 0.89 mg
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