Nepali Long Bean Curry

Long Beans

Long Beans are a favorite in Southeast Asian countries, and they live up to their name. Measuring up to 3 feet long, these beans can be green, deep red or purple. Long beans are often stir-fried, and they cook similarly to green beans.

Nepali Long Bean Curry


3 tbsp. canola oil

2 tsp. cumin

1/2 onion

1-2 chilies

2 tsp. salt

3 tsp. turmeric

1 tbsp. curry powder

4-5 cups of long beans (chopped)

4 medium sized potatoes (white or yellow, very thinly sliced)

2 medium sized tomatoes (chopped)

1/4 – 1/2 cup of water

1/2 bunch of cilantro

2 cloves of garlic

1 tbsp. diced ginger


In a medium sized pot, heat oil on med-high heat. After the oil is hot, add cumin to fry. After one minute, add onion and chilies and mix until browned. Add curry powder, salt, and turmeric. Add long beans and potatoes. Mix all ingredients together, cover and lower the heat to med-low. After 5 minutes, add tomatoes and cover. While cooking, add 1/4 – 1/2 cup of water as needed if curry becomes too dry. After another 5 minutes, add cilantro, garlic and ginger. Cook a few more minutes ensuring the potatoes and long beans are fully cooked.

At times this curry is made with the addition of diced squash.
Recipe courtesy of Global Greens farmer, Tika Bhandari

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