Keto Sri Lankan Green Bean Curry with Coconut Cream

Ingredients

• about 450 g Green beans
• 1 tbsp Coconut oil
• 1/2 medium Onion
• 2 cloves Garlic
• 1 tsp Ginger
• 1/4 tsp Turmeric powder
• 1/4 tsp Mustard seeds
• 8 Curry leaves
• 1/2 cup Coconut cream
• 1/4 cup Water
• 1/4 tsp Salt

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

Instructions

1. 1Trim the ends off the about 450 g Green beans and cut them into 2.54 cm pieces.
2. 2Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 1 tbsp Coconut oil.
3. 3Once the coconut oil is shimmering, add the 1/2 medium Onion, 2 cloves Garlic, and 1 tsp Ginger. Cook, stirring often, until the vegetables are softened and the onion looks translucent, about 3 minutes.
4. 4Stir in the 1/4 tsp Turmeric powder, 1/4 tsp Mustard seeds, and 8 Curry leaves. Cook for 30 seconds, stirring constantly, until you can smell the spices and curry leaves becoming fragrant.
5. 5Add the prepared about 450 g Green beans and the 1/4 cup Water to the pot. Stir everything together, then cover the pot and cook for 5 minutes.
6. 6Uncover the pot and stir in the 1/2 cup Coconut cream and 1/4 tsp Salt. Let the curry simmer gently uncovered for 5 to 7 minutes, stirring occasionally, until the green beans are tender-crisp (they should still have a slight bite) and the sauce has thickened slightly.
7. 7Serve the Keto Sri Lankan Green Bean Curry hot.

Related Guides