Green Beans Curry



  • 250g green beans ends trimmed, sliced in half lengthwise
  • 3 tbsp. coconut oil
  • 2 tsp. black mustard seeds
  • 2 dozen curry leaves
  • Pinch of red chilli powder
  • 1/2 tsp. curry powder
  • 2 green chillies, (optional)
  • 1 large red onion, peeled and sliced
  • 2 garlic cloves, peeled and chopped
  •  Salt to taste
  • 1 tsp. ground turmeric
  • 2-inch long Sri Lankan cinnamon
  • ¼ tsp. fenugreek seeds
  • 13 cup coconut milk  


  • End off the beans and wash well. Cut the beans into 1-inch size small pieces.


  • Put pieces of beans in a bawl and add chilli powder, ground turmeric, curry powder, fenugreek seeds and salt. Mix them all together and keep aside.


  • In a cooking pot, heat the oil over high heat. Add the mustard seeds. Stirring constantly, until the seeds begin to audibly pop.


  • Then add curry leaves, green chillies, garlic, cinnamon, and onion and mix all ingredients till the curry leaves are fragrant, about 1 minute.


  • Add the green beans to the mixture and stir until evenly coated. Reduce heat to medium-low and cook until the beans are getting bright green and tender.


  • Meanwhile add 1or 2 tsp. of water as necessary to keep the spices from burning.


  • Once green bean is cooked add thick coconut milk. Stir well and simmer for about minutes until the beans are slightly tender but still have a crunch to them.


  • Remove from the heat. Add extra salt if you want according to the taste.


  • Serve and enjoy green beans curry with steamed rice.


Secret tips:

If you want bright green color beans curry. Don’t cover the pot using a lid when cooking.

You can cut beans by a knife or break in to pieces by hand.

Don’t keep the pot on the heated stove after cooking. If not beans will over cooked. Remove it.


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