Sri Lankan Green Bean Curry Food

SRI LANKAN GREEN BEAN CURRY

Steps:

• 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.

SRI LANKAN GREEN BEAN CURRY

Steps:

• 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.

SRI LANKAN RUNNER BEAN CURRY

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.