Sri Lankan Green Been Curry
A creamy, mildly spiced Sri Lankan green bean curry with carrots - a family recipe that’s quick, easy, and packed with flavor. Perfect with rice and your favorite meat or fish curry.
Ingredients
- 250-300 g green beans
- 1 tbsp oil
- 1 medium carrot
- 1 small onion sliced
- 2 green chillies sliced
- 1 sprig curry leaves
- 1 rampe/pandan leaf
- 1 small tomato chopped
- ½ cup coconut milk canned
- ½ cup water
Spices
- 1 tsp raw curry powder
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ¼ tsp fenugreek seeds
- ½ tsp salt
Instructions
- Prep the veggies: Peel and cut the carrots into thin strips. Rinse the green beans, snap off the ends, and break each bean in half.
- Combine ingredients: In a pot, add the green beans, carrots, sliced onions, sliced green chillies, curry leaves, rampe,and chopped tomatoes. Toss in turmeric, curry powder, chilli powder, fenugreek seeds and salt.
- Sauté everything: Drizzle in the oil, stir and sauté the mixture for about 5 minutes until the onions start to soften and everything is fragrant.
- Simmer: Pour in coconut milk and water. Bring to boil on medium high and reduce the heat to medium low. Simmer uncovered for about 10 minutes, just until the green beans are tender but still bright green.
Notes
- Raw curry powder is the unroasted curry powder generally used for vegetable curries. It has coriander, cumin, fennel, mustard seeds and cinnamon.
- Don’t cover the pot. This helps the green beans retain their vibrant green color. Or cover until the curry comes to boil, then remove it.
- Cook just until the beans or carrots are tender. Overcooked beans will lose their color.
Nutrition
Calories: 139 kcal | Total Carbs: 13 g | Protein: 3 g | Fat: 10 g | Saturated Fat: 6 g | Sodium: 392 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 3315 IU | Vitamin C: 18 mg | Calcium: 48 mg | Iron: 2 mg | Net Carbs: 9 g
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