Source: Red fish curry, tomato rasam, prawn curry: great Sri Lankan recipes

Green Beans Curry

Course Side Dish
Cuisine Sri Lankan
Keyword Curry, Green Bean
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 people


  • 1 tbsp vegetable oil
  • 1 red onion peeled and finely sliced
  • 0.75 tsp coriander seeds
  • 0.5 tsp cumin seeds
  • 0.25 tsp fennel seeds
  • 5 fresh curry leaves
  • 125 ml water
  • 250 g green beans sliced diagonally into 3cm-long pieces
  • 1 tsp ground turmeric
  • 2 green chillies sliced
  • 100 ml coconut milk
  • 0.5 lime


  • 1 tsp vegetable oil
  • 10 fresh curry leaves
  • 1 tsp fenugreek seeds
  • black pepper


  • Heat the oil in a pan over a medium-high heat and fry the onion for 5-6 minutes, until translucent. Add the coriander, cumin and fennel seeds and curry leaves, then cook for 4-5 minutes until the leaves are bright green.
  • Add the water and sliced green beans, along with the turmeric and green chillies. Cook for 5-7 minutes, until the beans are bright green.
  • Stir in the coconut milk and add a little salt. Bring to a gentle boil, then turn down and simmer for 3-4 minutes, until the beans are tender and just cooked through. Switch off the heat.
  • In a small frying pan, make the temper. Heat the oil over a medium-high heat, and when sizzling add the curry leaves, fenugreek seeds and black pepper. After about 30 seconds or 1 minute, when the curry leaves are crispy, pour the whole lot on to the curry and stir through. Finish with a squeeze of lime.
Categories: Side Dish


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