Sri Lankan Green Bean Curry
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Sri Lankan Green Bean Curry
Recipe by Courtney Roulston
Dietaries: Meat free, vegetarian, gluten free
Serves: 4 with other sides
Prep Time: 10 minutes
Cooking Time: 30 minutes
Ingredients
500g green beans, trimmed and sliced into 5cm pieces
Sea salt and pepper to taste
1 teaspoon ground turmeric
4 tablespoons extra virgin olive oil
1 red onion, finely sliced
2 teaspoons mustard seeds
2 teaspoons whole cumin seeds
4 cloves garlic, finely chopped
1 tablespoon fresh ginger, finely chopped
1 long red chilli, finely sliced
20 fresh curry leaves
2/3 cup unsalted roasted cashews
200ml coconut milk
1 lemon to serve
1.5 cups basmati rice
30g butter
METHOD
Place the rice and butter into a pot and cover with 3 cups of boiling water. Leave on a simmer until the water has been absorbed. Cover with a lid and leave on a very low heat for 12 minutes to steam.
Place the beans into a bowl and toss with the turmeric and 1 teaspoon of sea salt.
Heat the oil in a large frying pan over a medium heat. Add in the onion and cook for 2 minutes to soften. Scatter in the mustard seeds and cumin seeds and allow to toast for 1 minute. Add in the garlic, ginger, chilli, curry leaves and cashews then cook, stirring for 2–3 minutes, or until fragrant. Add in the beans then toss to coat in the oil and spices for 3–4 minutes.
Pour in the coconut milk and leave to simmer for 3 minutes, or until the beans are tender. Remove from the heat and stir through the juice of ½ lemon and a pinch of salt and pepper. Serve with steamed rice.
