I love discovering new ways to enjoy my favorite vegetables and this green bean and mushroom stew is one of those recipes that will get you loving this delicious vegetable as well.

I was at a local restaurant to celebrate my birthday this year and tried a new dish made of green beans and cashews in a very simple coconut milk base. It was something I had never had before and was curious to try it at home. I tried recreating and honestly, I think I like my version even more! I added some king oyster mushrooms, green peas to the aromatic coconut milk base. If you dont really care for beans or have always wondered how to prepare them, this recipe is for you. Also did I mention this is a one pot recipe, vegan, gluten-free and goes great with rice or any other grain of your choice.

Ingredients for green bean and mushroom stew

The full list of ingredients is available in the recipe card below. I would recommend reading through the list of ingredients and the steps involved before you start.

Green Beans - Use fresh green beans. They should firm and green. Cut the ends off and peel of any fibrous bits that might come off. Wash and cut it in to 1-2" long pieces.

King Oyster Mushrooms - You can use any mushrooms of your choice here. Clean and cut to any size of your choice.

Green Peas - Green peas is optional but I loved using it here. I used frozen peas but you can also used canned or fresh peas.

Aromatics - For the gravy, we will blend together yellow onions, ginger and garlic.

Full Fat Coconut Milk - I recommend using the full fat version.The low fat version still tastes good but I felt the full fat coconut milk helps balance the aromatics and curry paste better.

Thai Green Curry Paste - When I was recipe testing, I was trying to add a bit more flavor. I wanted to keep it simple without having to use too many ingredients. I tried using the green curry paste and found what I was looking for in terms of flavor. I used store bought paste (my favorite brand is Maesri) but you can also use freshly made home made paste.

Cashews - I just added raw cashews towards the end just before serving. You can also use roasted cashews. If you have an allergy or don't like cashews, just feel free to skip it.

Process for making the stew

Make the aromatic base - Peel and quarter the onion. Place in the blender along with 5-6 peeled garlic cloves and a 1 " chunk of ginger. Add a little bit of water and blend until smooth. Keep aside.

Blanch the green beans - Bring a large pot of water to boil and slowly add the cut green beans. Blanch in the boiling water for 4-5 minutes until almost cooked. Remove slowly and place in a bowl of cold water for 5 minutes. Drain and keep aside.

Preparing the stew - Heat a pan and temper some cumin seeds in any neutral tasting cooking oil. Then slowly add the blended aromatic paste. Keep the heat at medium low and cook this base for 5-7 minutes.Add a cup of water. Add the green curry paste and mix well. Cook again for 5 minutes.

Add the coconut milk, salt and mix well. Cook for another 5 minutes and add some more water if required. Now add the mushrooms, peas and season with some more salt if needed. Mix and cook for 5 minutes. Finally add the green beans and cook for another couple of minutes before adding the cashew halves. Serve hot with steamed rice, cauliflower rice or quinoa.

How to store and reheat green bean stew

Store the green bean and mushroom stew in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.

To reheat, place in a microwave safe bowl and heat in a microwave oven until it has heated thoroughly. You can also reheat it in a pan on the stove top. If frozen, thaw overnight in the refrigerator and reheat.

Here are some more delicious stews to try - Bendekayi Gojju (Spicy and Sour Okra Stew), Cabbage Kootu(Cabbage and Lentil Stew), Matar ka Nimona(Green Peas Stew), Vegetable Korma(Mixed Vegetable Stew)

Please leave a comment or feedback below if you decide to give this green bean and mushroom stew a try! You can also follow along on social media at Facebook, Pinterest or Bluesky.

Recipe

Green Bean and Mushroom Stew

This green bean and mushroom stew is a simple yet mouth watering dish that is perfect for a quick dinner. It can served with any grain of your choice.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Course Dinner, lunch, Main Course

Cuisine asian

Servings 4 servings

Equipment

1 High Speed Blender

Ingredients

Produce

1 lb Green Beans ~ 450 g, cleaned and cut in to 1" pieces
6 oz Oyster Mushrooms ~180 g, cleaned and sliced
1 cup Green Peas 120 g

For Base

1 large Yellow or White Onion peeled and quartered
6 cloves Fresh or Frozen Garlic peeled
1 inch Fresh or Frozen Ginger
2 tablespoon Green Curry Paste
1 can Full Fat Coconut Milk
2 cup Water

Other Ingredients

1 tablespoon Avocado Oil
½ cup Raw or Roasted Cashew Halves
1 teaspoon Cumin Seeds
Salt to taste
2 liter Water for blanching green beans

Instructions

Peel and quarter the onion. Place in the blender along with 5-6 peeled garlic cloves and a 1 " chunk of ginger. Add a little bit of water and blend until smooth.
Heat a deep pot of water and bring it to a boil. Slowly add the green beans and blanch for 4-5 minutes or until almost cooked. Remove and place in a bowl of cold water.
While the water is heating, heat a wide pan and add the oil. Once the oil is hot, add the cumin seeds. When the cumin seeds start browning a little bit, slowly add the blended aromatic base to the pan. Keep the heat at medium low and let this cook for 7-8 minutes.
Now add the green curry paste and some salt. Mix well. Cook for another 5 minutes before adding the coconut milk. Season with some more salt if needed and add the mushrooms, green peas. Mix and cook for 5 minutes. Add the blanched green beans and cook for a couple of minutes before adding the cashew halves. Serve hot.

Keyword coconut milk, green bean stew, mushroom, vegan, vegetarian