Green Bean Coconut Curry

  • Serves 2


  • 500g fresh beans, cut into 1/4" pieces
  • 1 medium onion, chopped
  • 4-5 cloves garlic, crushed
  • 1 tbsp vegetable oil
  • 1 tbsps unroasted Sri Lankan Curry powder
  • 1/2 cup coconut milk or evaporated milk
  • 1/4 tsp fenugreek seeds
  • 1/2 cup water
  • 1 sprig curry leaves
  • pinch of tumeric
  • sea salt
*Ingredients available from Togninis Milton.


Heat the oil in a pan. Fry the onion, garlic, curry spices, tumeric, curry leaves and fenugreek seed for 1-2 minutes. Mix in the beans and stir for 2 minutes until the beans are coated with the spices. Pour in the water and cook for 10 minutes over a moderate heat. Add the milk and salt to taste. Simmer for 4-6 minutes before serving. Serve with freshly steamed rice and roti.

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