This Sri Lankan Potato & Green Bean Curry is quick and easy to make with few ingredients. It’s a simple vegan curry that is delicious with a bowl of warm rice or flatbread.
We are back to school and it’s been a busy few weeks with blended learning. It is quite a challenge to use zoom and classroom teaching together at the same time. We are still getting used to the new normal. Anyhow, so glad that I finally got some time to post a quick recipe for you guys. Here is a quick and easy recipe for a busy weeknight.
Most of the Sri Lankan curries are vegan, and not all curries are very spicy. The Sri Lankan menu consists of many yellow coconut veggie curries. All of the yellow coconut curries have similar ingredients like onion, curry leaves, fenugreek seeds, mustard seeds, pandan leaves, turmeric, green chilies, curry powder, and coconut milk. However, some yellow curries are made without curry powder, and this Potato & green bean curry is one of them.
Like many other curries, this potato bean curry is one of our favorites. We love to have it on the side of rice and fish, and on meatless days, we have it with homemade whole wheat flatbread.
This tasty Sri Lankan potato & green bean curry easy to make and will be ready within 30 minutes. It is fantastic to make on a busy weeknight. If you boil the potatoes ahead of time, this curry will take only 20 minutes to cook. Sometimes I like adding cauliflower, broccoli, carrots, pumpkin, cabbage, turnips, kale, or spinach to this curry. This curry base is excellent to use up all the leftover veggies in hand.
Sri Lankan Potato & Green Bean Curry
Course: Main, Lunch, DinnerCuisine: Sri Lankan4
servings10
minutes30
minutesThis Sri Lankan potato & green bean curry is quick and easy to make with few ingredients. It’s a simple vegan curry that is delicious with a bowl of warm rice or flatbread.
Ingredients
1 teaspoon coconut oil
1/4 teaspoon black mustard seeds
1 small red onion finely chopped
3-4 fresh curry leaves
2 medium potatoes cut into 1- 1 1/2 inch pieces
1 teaspoon fenugreek seeds
1 teaspoon turmeric powder
salt to taste
2 green chilies sliced( optional)
3/4 cup of water
250 – 300 g green beans cut diagonally
1-inch fresh pandan leaf( optional)
1 cup of coconut milk
Directions
- Place a medium pan on medium heat. Add one teaspoon of oil and mustard seeds. Let the mustard seeds pop.
- Next, add chopped onion, curry leaves, cut potatoes, fenugreek seeds, turmeric powder, 3/4 cup of water, and salt to taste. Cook the potatoes until it is half done, about 12-15 minutes.
- If you are adding already boiled potatoes, reduce the water to 1/2 cup and the cooking time to 5 minutes.
- Next, add the cut green beans and cook for another 10 minutes.
- Lastly, add the coconut milk and pandan leaf and keep stirring continuously for 2-3 minutes. Continues stirring is important to make sure the coconut milk doesn’t curdle. Take off the heat and serve warm with a bowl of rice or with some flatbread.
