Ingredients
1 tablespoon coconut oil
1/4 teaspoon mustard seeds
1/4 teaspoon fennel seeds
1/4 teaspoon cumin seeds
1/2 cup shallots, sliced
5 cloves garlic, sliced
1 sprig of curry leaves
1 tomato, chopped
250 grams of green beans, chopped
3 tablespoon water to cook
1 teaspoon salt
1/4 teaspoon turmeric powder
1/2 teaspoon chilli flakes
1 teaspoon Srilankan unroasted curry powder (see notes)
1/4 cup thick coconut milk
Instructions
Heat coconut oil in a pan and add the mustard seeds, fennel seeds, and cumin seeds. Let the mustard seeds crackle. Add in the chopped shallots, garlic, and curry leaves. Saute on a low flame till the shallots are soft. Add the tomatoes and cook for a couple of minutes more. Let the tomatoes become soft and mushy. I cover the pan with a lid while the tomatoes are cooking so it cooks faster.
Add in the chopped green beans. Chop the green beans at an angle. Add a few tablespoons of water and mix well to combine. Cover the pan with a lid and cook for about 10 minutes or until the beans are tender.
Add in the salt, turmeric powder, curry powder, and red chilli flakes. Cook for a couple of minutes.
Finally, add the coconut milk and cook for a minute. I have used canned coconut milk and it works just fine.
Our Green bean curry is ready. Remove from heat and serve with rice.
Notes
The original recipe uses Sri Lankan unroasted curry powder. If you cannot source Sri Lankan unroasted curry powder, Indian garam masala powder or Indian curry powder, or store-bought South Indian chicken masala powder is a very good substitute.
Indian Curry Powder https://amzn.to/3Y8wMRk
South Indian Chicken Masala Powder https://amzn.to/3Y6Dbwx
- Prep Time: 10m
- Cook Time: 20m