Dairy-Free Sri Lankan Green Bean Curry

Ingredients

• 1 lb Green Beans
• 1 tbsp Coconut Oil
• 1 medium Onion
• 3 cloves Garlic
• 1 inch Ginger
• 1 small Green Chilies
• 0.5 tsp Turmeric Powder
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 8 leaves Curry Leaves
• 1 can Coconut Milk
• 0.75 tsp Salt

Instructions

1. 1Wash and trim the 1 lb Green Beans, then cut them into 1-inch pieces.
2. 2Heat the 1 tbsp Coconut Oil in a large heavy-bottomed pot over medium heat, which is about 350°F (175°C).
3. 3Add the 1 medium Onion, 3 cloves Garlic, 1 inch Ginger, and 1 small Green Chilies to the pot. Sauté for 3 minutes, or until the ingredients are fragrant and the onion is slightly softened.
4. 4Add the 0.5 tsp Turmeric Powder, 0.5 tsp Mustard Seeds, and 0.5 tsp Cumin Seeds to the pot. Cook for 1-2 minutes, stirring constantly, until the mustard seeds begin to pop and release their aroma.
5. 5Add the 8 Curry Leaves to the pot and cook for 30 seconds, stirring, until they become fragrant.
6. 6Add the prepared 1 lb Green Beans to the pot and cook for 5 minutes, stirring occasionally, to lightly coat them with the spices.
7. 7Pour in the 1 can Coconut Milk and add the 0.75 tsp Salt. Stir everything together. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and cook for 15-20 minutes, or until the green beans are tender and the curry has thickened to your desired consistency.
8. 8Serve the Dairy-Free Sri Lankan Green Bean Curry hot, ideally with rice.

Related Guides