Sri Lankan-style green bean curry
An average of 5.0 out of 5 stars from 2 ratings
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
This hot and fragrant Sri Lankan style curry is a great speedy veggie weeknight meal.
Ingredients
- 2 tbsp vegetable oil
- 1 tsp black mustard seeds
- 1 tsp fenugreek seeds
- 20 curry leaves, plus 8 fried curry leaves to serve
- 4 banana shallots, peeled and sliced
- 3 Thai green chillies
- 6 garlic cloves, crushed
- 500g/1lb 2oz green beans, trimmed
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 2 tsp Sri Lankan curry powder or madras curry powder
- 1 cinnamon stick
- 400ml tin coconut milk
- 20g/¾oz fresh coriander, chopped
- salt and freshly ground black pepper
- freshly steamed basmati rice, to serve
Method
Heat the oil in a large frying pan and fry the black mustard seeds, fenugreek seeds and curry leaves for 1 minute.
Add the shallot, chillies, garlic and green beans, and cook for 2–3 minutes.
Add the turmeric, ½ teaspoon freshly ground black pepper, chilli powder, curry powder and cinnamon stick and cook for a further 2 minutes.
Pour in the coconut milk and add 200ml/7fl oz water to loosen the mixture. Add more water if needed.
Simmer for 10–15 minutes, or until softened.
Season with salt and pepper and stir in the coriander and lime.
Serve with the rice and fried curry leaves.
