Print: Green Bean Curry

I ate this green bean curry with rice or coconut roti almost every evening in Sri Lanka, and I could not get enough of it! Using fresh ingredients is of the utmost importance. Some ingredients may be difficult to find, but they are essential. This goes very well with rice as a vegetarian entrée or alone as a side dish.

Prep

26 min

Cook

65 min

Servings

Difficulty

Hard

Ingredients

1 tablespoon vegetable oil
1 onion , sliced
5 freshs curry leaves
1 serrano peppers , thinly sliced
1 clove garlic , crushed
1 tablespoon curry powder
0.5 teaspoons fenugreek seeds
0.25 teaspoons ground turmeric
salt to taste
1 pound fresh green beans , trimmed
0.5 cups coconut milk
2 tablespoons lime juice

Instructions

1 Heat oil in a saucepan over medium-high heat. Cook and stir onion, curry leaves, serrano peppers, and garlic in hot oil until onion is golden brown. Stir in curry powder, fenugreek seeds, turmeric, and salt; cook for 3 minutes more.
2 Stir in green beans until evenly coated. Reduce heat to medium-low and cook until beans are tender-crisp. Pour in coconut milk and simmer for at least 5 minutes more. Remove from heat and stir in lime juice just before serving.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/green-bean-curry