Sri Lankan Green Bean Curry Recipes
SRI LANKAN RUNNER BEAN CURRY
This vegan spice pot is cooled down with coconut milk- ginger, cinnamon, cloves, mustard seeds and garam masala are all key flavours
Provided by Barney Desmazery
Categories Main course
Time 30m
Number Of Ingredients 17
Steps:
- In a blender, combine the onion, turmeric, ginger, garlic and 1 tbsp of the oil together with a large pinch of salt. Heat the remaining oil in a shallow pan. Add the mustard seeds and curry leaves, and cook until they crackle, then add the onion paste and cook until sticky.
- Stir through the curry powder, then pour in the coconut milk. Add the cloves, cinnamon and the chilli, and bring to a simmer. Tip in the beans and simmer for 15 mins or until the beans are tender. Squeeze in the lime juice, add the garam masala, take the pan off the heat and stir through the coriander. Serve with rice and rotis, if you like.
Nutrition Facts : Calories 267 calories, Fat 25 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
CAULIFLOWER & GREEN BEAN CURRY
Try this aromatic curry using two spice mixes: garam masala and Chinese five-spice powder. Coconut yogurt gives a creamy texture without the extra calories
Provided by Sara Buenfeld
Time 1h
Number Of Ingredients 17
Steps:
- Heat the oil in a large non-stick pan over a low heat. Add the ginger and curry leaves and fry, stirring, for about a minute. Tip in the squash and potatoes, turn the heat up to medium and fry for 5 mins more. Meanwhile, put the rice on to boil for 20 mins until tender.
- Scatter the chilli over the squash and potatoes along with the garlic, garam masala and five-spice. Stir briefly, then add the tomatoes, cauliflower, 400ml water and the bouillon powder. Bring to the boil, then cover and simmer for 10 mins. Add the beans and cook for another 10 mins until all the veg is tender, but still holding their shape.
- Turn off the heat and stir in the yogurt, coriander and lime juice. Serve half with half the rice. Chill the remaining two portions of curry and rice for another night. Will keep covered in the fridge for up to two days. Reheat the rice in the microwave and the curry in a pan set over a low heat until piping hot.
Nutrition Facts : Calories 452 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 69 grams carbohydrates, Sugar 13 grams sugar, Fiber 12 grams fiber, Protein 14 grams protein, Sodium 0.97 milligram of sodium
GREEN BEAN CURRY
I ate this with rice or coconut roti almost every evening in Sri Lanka-- I could not get enough of it! Using fresh ingredients is of the utmost importance. Some of the ingredients may be difficult to find, but they really are essential. This goes very well with rice as a vegetarian entree or alone as a side dish.
Provided by AlliePeacock
Categories Side Dish Vegetables Green Beans
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Heat the oil in a saucepan over medium-high heat. Cook the onion, serrano pepper, garlic, and curry leaves in the oil until the onions are golden brown. Stir in the curry powder, fenugreek seeds, turmeric, and salt; cook another 3 minutes. Add the green beans to the mixture and stir until evenly coated. Reduce heat to medium-low and cook until the beans are al dente. Pour in the coconut milk and simmer at least 5 minutes more. Remove from heat and stir in the lime juice just before serving.
Nutrition Facts : Calories 104.5 calories, Carbohydrate 11.2 g, Fat 6.6 g, Fiber 3.9 g, Protein 2.6 g, SaturatedFat 4 g, Sodium 9.6 mg, Sugar 2.8 g
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