Waitrose and Partners
Tomato & green bean curry with flatbreads

Tomato & green bean curry with flatbreads

This fragrant, comforting curry is inspired by Sri Lankan flavours. Splashing in a little water will stop the spices burning, and help to create a delicious sauce.

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VeganVegetarianHealthyHigh fibre2 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare5 mins
  • Cook30 mins
  • Total time35 mins


  • ½ tbsp Essential Vegetable Oil
  • 1 Essential Onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 tbsp curry powder
  • ½ tsp ground turmeric
  • 15 curry leaves, or 1 tsp dried
  • 1 tbsp yellow mustard seeds
  • 300g Essential Cherry Tomatoes
  • 40ml Essential Coconut Cream
  • 300g Essential Round Beans, trimmed and cut into thirds
  • 2 Crosta & Mollica Wholeblend Piadina Flatbreads or Essential Wholemeal Tortilla Wraps


  1. Heat the oil in a large heavybased saucepan and fry the onion for 10 minutes until soft and translucent – you may need to pour in a little water if it starts to catch.

  2. Add the garlic, curry powder and turmeric and fry for a further 2-3 minutes, splashing in a little more water if needed. Add the curry leaves and mustard seeds until the seeds start to pop.

  3. Tip in the tomatoes and cook, covered, over a low heat for 4-5 minutes until they start to break down, then add the coconut cream and 4 tbsp water. Add the green beans, then season. Cover with a lid and cook over a low heat for a further 8-10 minutes, until the beans are tender. Heat the flatbreads or wraps according to pack instructions and serve alongside the curry.

Cook’s tip

For added protein, stir a can of drained, Essential Lentils through the curry and allow to thoroughly heat through before serving.


Typical values per serving when made using specific products in recipe


1,876kJ/ 448kcals



Saturated Fat












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