Dairy-Free Sri Lankan Green Bean Curry

Ingredients

• about 450 g Green Beans
• 1 tbsp Coconut Oil
• 1 medium Onion
• 3 cloves Garlic
• 2.54 cm 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Wash and trim the about 450 g Green Beans, then cut them into 2.54 cm pieces.
2. 2Heat the 1 tbsp Coconut Oil in a large heavy-bottomed pot over medium heat, which is about 175°C.
3. 3Add the 1 medium Onion, 3 cloves Garlic, 2.54 cm 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 about 450 g 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.

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