Sri Lankan Green Bean Curry

This Sri Lankan green bean curry makes for a quick, hearty vegandinner you can whip up on a weeknight. Go give it a shot!

Course Main Course

Cuisine Sri Lankan

Keyword Curry, Green Bean, Sri Lankan Green Bean Curry

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Calories 277kcal

Author Enozia Zehra

Cost 14

Ingredients

Ingredients for the Sri Lankan Curry Powder

2 tsp Basmati rice
3-4 pcs Dry red chilies
1 tsp Mustard seeds
2 tsp Coriander seeds
1 tsp Cumin seeds
2 tsp Fennel seeds
5-6 pcs Cloves
3 tsp Black pepper (Whole)

Ingredients for the Curry

1 cup Onions (roughly chopped)
1 inch Ginger
4-5 cloves Garlic
1 tsp Turmeric powder
1 tsp Salt
1 tsp Coconut oil
2 tsp Mustard seeds
A handful Curry leaves
2 cups Beans (chopped)
2 tsp Prepared Sri Lanka Curry Powder
½ cup Coconut milk
If required Water
1 tsp Garam masala
1 tsp Lemon juice
For garnish Coriander leaves (chopped)

Instructions

For the Sri Lankan Curry Powder, start by first dry roasting the basmati rice for about 30 seconds on medium flame.
2 tsp Basmati rice
Next, add all the remaining dry spices to the same pan and dry roast until done.
3-4 pcs Dry red chilies, 1 tsp Mustard seeds, 2 tsp Coriander seeds, 1 tsp Cumin seeds, 2 tsp Fennel seeds, 5-6 pcs Cloves, 3 tsp Black pepper
Keep the mixture aside to cool down and then grind the same into a powder. Store it in an airtight container for future use.
Next, take a blender and add onions, ginger, garlic, turmeric powder, salt, and few drops of oil. Blend into a smooth paste.
1 cup Onions, 1 inch Ginger, 4-5 cloves Garlic, 1 tsp Turmeric powder, 1 tsp Salt, 1 tsp Coconut oil
Heat oil in a pan and add the mustard seeds and curry leaves. Saute until the seeds start to crackle.
2 tsp Mustard seeds, A handful Curry leaves
Add the prepared paste next and saute for 1-2 minutes.
Add the beans next and mix well.
2 cups Beans
Add the prepared curry powder and mix well.
2 tsp Prepared Sri Lanka Curry Powder
Pour the coconut milk over the mixture and mix well. You can add water to adjust the consistency of the curry as per your liking.
½ cup Coconut milk, If required Water
Sprinkle garam masala over the curry and mix well.
1 tsp Garam masala
Serve hot with rice or roti after garnishing with lemon juice and coriander leaves.
1 tsp Lemon juice, For garnish Coriander leaves

Notes

This dish is on the non-spicy side, So if you are accustomed to having spicy food, then you will need to adjust the spicy level by adding some chopped green chilies.

Nutrition