For a richer flavor, use full-fat coconut milk. Adjust the amount of serrano pepper to your spice preference. Remove the seeds for a milder flavor. Fresh curry leaves are essential for the authentic taste of this curry. If unavailable, you can substitute with dried curry leaves, but the flavor will not be as intense. Serve with basmati rice or coconut roti for a complete and satisfying meal.
Green Bean Curry
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME45 mins
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SERVING6 People
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VIEWS97
Transport yourself to the vibrant flavors of Sri Lanka with this aromatic Green Bean Curry. Fresh green beans simmered in a fragrant coconut milk broth, infused with warming spices, deliver a symphony of tastes that will tantalize your senses. Perfect as a vegetarian main course with rice or as a flavorful side dish.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Fiber4 g
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Protein3 g
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Saturated Fat4 g
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Sodium10 mg
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Sugar3 g
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
Heat vegetable oil in a saucepan over medium-high heat. (2 minutes)
02
Step
7 mins
Add sliced onion, curry leaves, serrano pepper, and crushed garlic to the hot oil. Cook, stirring frequently, until the onion turns golden brown. (5-7 minutes)
03
Step
3 mins
Stir in curry powder, fenugreek seeds, turmeric, and salt. Continue cooking for another 3 minutes, allowing the spices to bloom and release their aromas. (3 minutes)
04
Step
2 mins
Add the trimmed green beans and stir to coat them evenly with the spice mixture. Reduce heat to medium-low, cover, and cook until the green beans are tender-crisp. (8-10 minutes)
05
Step
10 mins
Pour in the coconut milk and bring to a gentle simmer. Cook for at least 5 minutes, allowing the flavors to meld together. (5 minutes)
06
Step
5 mins
Remove from heat and stir in fresh lime juice just before serving. This brightens the dish and adds a final touch of flavor. (1 minute)
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RECIPE REVIEWS
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Please Rate
Brisa Shields
Mar 18, 2025Great base recipe. I added some potatoes, carrots, and a little bit of garam masala, making this a really hearty dish!
Shaniya Williamson
Feb 25, 2025I found that my green beans were still a bit too firm after the suggested cooking time, so I added a splash of water and cooked them a few minutes longer.
Luciano Macejkovic
Feb 8, 2025I made this last night, and it was a hit! Even my kids, who usually turn up their noses at green beans, loved it.
Joshua Heidenreich
Sep 9, 2024I added a can of chickpeas to make it a more substantial meal. It was a great addition!
Katarina Casper
Aug 21, 2024This recipe is a keeper! I've made it several times now, and it's always a crowd-pleaser.
Caitlyn Hand
Jul 30, 2024The instructions were very clear and easy to follow. I especially appreciated the tip about toasting the fenugreek seeds.
Adeline Mraz
Jul 14, 2024Absolutely delicious! The aroma while cooking was intoxicating. I used a Madras curry powder and it worked beautifully.