Prep Time: 10 minCook Time: 15 minTotal Time: 25 mins
Authentic, village-style, Vegan Sri Lankan green bean curry recipe. The perfect recipe for your dried, discolored, old-looking green beans.
2 cups beans cut into 1 inch pieces
1/2 cup onion chopped
2 green chilies chopped (adjust to your liking)
3 garlic cloves chopped
few curry leaves
2 teaspoons sri lankan unroasted curry powder
1 teaspoon chili powder (adjust to your liking)
1/4 teaspoon turmeric powder
salt (to your taste)
1/2 cup thin coconut milk
1 cup thick coconut milk
1 tablespoon coconut oil
Heat the clay pot or dutch oven (any pot that can retain the heat for longer would work) and add coconut oil. When the oil is hot, add curry leaves. Mix for few seconds and roughly chopped garlic. Fry until garlic gets lightly brown.
Add chopped onion and chopped green chilies. Mix and fry for a few seconds until onions get a little soft.
Then add green beans. Curry powder, chili powder, turmeric powder, salt and mix very well. Stir until you get a nice aroma from the spices.
Now add thin coconut milk. Mix really well. Cover and cook on medium heat until beans are tender. Open the lid and mix in between cooking to avoid it from burning.
When almost all the thin coconut milk is evaporated, and beans are soft and tender, add a cup of thick coconut milk. and mix very well.
Cook uncovered until oil separates and the gravy gets thick. Mix a few times in between to encourage even cooking. And cook on medium-low heat so the coconut milk won't curdle.
Turn off the heat when you get the desired thickness. The gravy will get even thicker when the curry cools down.
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