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 This vegetable curry dish is very often that is cooked in Sri Lanka.
Preparations + cooking times 25 mins.
Serves 3.

 400g-450g  young French beans

1 level tsp pink Himalaya salt or choice of salt

1/4  level tsp chili powder (optional)

1/2 level tsp turmeric powder

2 level tsp vegetable curry powder or 1 ½ tsp coriander powder and ½ tsp cumin powder.
1 medium onion, chopped or cut into quarter and sliced
¼ level tsp fenugreek (optional)
1 green chilli, sliced (optional)
1 cup coconut cream ( I used kara coconut cream)
1 cup water


1. Trim beans top and end of part, washed. Cut the beans in to 3 cm pieces. Put beans into saucepan.
2. Add other all ingredients except coconut cream and water. Toss well. Add the coconut cream and water. Stir well.
3. Heat the stove and bring to the boil. Turn heat to medium to low, partly cover the lid with saucepan. ( not  to full cover ) simmer and stir time to time. (Otherwise coconut milk can become like curd). Cook for about 8 – 12 minutes until liquid is reduced to the level of the beans. Remove from the heat.
Serve with steam rice.

Hints & Tips;

 Don’t have vegetable curry powder, use 1 ½ tsp coriander powder and ½ tsp cumin powder.

Using coconut milk (instead of cream), then do not use water. Use 2 cups of coconut milk.

Use young French beans, they don’t have strings. You can find green, yellow and purple colours French beans. Use your choice of beans.

If any too much liquid (gravy) in the curry, uncover the pot or pan and turn heat into medium to high. Cook few minutes to reduce the liquid. This stage keeps an eye and stir and check. Otherwise you end up with burned French bean curry.