Green Bean Curry

Green Bean Curry

15
ABoston 17

"I ate this with rice or coconut roti almost every evening in Sri Lanka-- I could not get enough of it! Using fresh ingredients is of the utmost importance. Some of the ingredients may be difficult to find, but they really are essential. This goes very well with rice as a vegetarian entree or alone as a side dish. "

Ingredients

45 m {{adjustedServings}} servings 104 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 11.2g
  • 4%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 10 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the oil in a saucepan over medium-high heat. Cook the onion, serrano pepper, garlic, and curry leaves in the oil until the onions are golden brown. Stir in the curry powder, fenugreek seeds, turmeric, and salt; cook another 3 minutes. Add the green beans to the mixture and stir until evenly coated. Reduce heat to medium-low and cook until the beans are al dente. Pour in the coconut milk and simmer at least 5 minutes more. Remove from heat and stir in the lime juice just before serving.
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Reviews

15
  1. 18 Ratings

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Wow! The taste of Asia! Thanks for the great recipe. We didn't have the curry leaves and I used only about 1 teaspoon of the lime juice but it smelled and tasted just like we were back in Asia.

I used this more for inspiration...so I don't know if I have a right to rate it. I added chicken for the carnavore hubby and some shredded coconut and the whole can of c.milk to make more sauce ...

Like everyone else, I didn't have exactly the right ingredients, but it is a good basic recipe that you can do a lot with! I didn't have serrano peppers, curry leaves or fenugreek seeds, but ad...