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This Green Bean Curry is perfect to serve along with other Sri Lankan dishes such as my Coconut Lentil Curry, Aubergine Curry and Carrot Sambal (Salad). Traditionally as with all curries, you can enjoy it with a staple carb like rice or roti.
Ingredients
- 2 tbsp coconut oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 10-15 curry leaves
- 2 medium onions, finely diced
- salt to taste
- 6 garlic cloves, minced
- 4 green chillies, roughly sliced
- 1 tsp ground turmeric
- 600g green beans, stalks removed and chopped into 3cm pieces
- 3 tbsp coconut cream
- 1/2 lime, juiced
Instructions
- Heat the coconut oil in a shallow pan. Fry the cumin, mustard seeds and curry leaves for around 30 seconds until you hear the seeds pop.
- Sauté the onions with salt until soft and browned. Adding salt now allows the beans to absorb the flavours when they cook. You can always add a little at this point and more to taste at the end if you're not able to gauge how much salt you need.
- Add the garlic, chillies, turmeric and green beans. Stir thoroughly, cover and cook on a low heat for 5 minutes, stirring occasionally.
- Mix in the coconut cream and cook for a further 5 minutes until the beans are soft but still able to hold their shape.
- Turn off the heat and stir through the lime juice before serving.
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