Green bean curry made with coconut milk, curry leaves and warming spices. This delicious Sri Lankan style vegan curry can be made using any type of green beans.
Some dishes just taste full of goodness and this is one of them. The fresh green beans combined with spices and hearty coconut milk make this a healthy, delicious and satisfying supper.
This vegan green bean curry is an excellent way to use up green beans or runner beans. If you've had a late summer glut of beans in your garden or allotment then this is for you.
Coconut is delicious in curries
I love a spicy vegan coconut curry recipe. I often think of Thai recipes when planning a coconut curry but coconut milk works perfectly in Sri Lankan or Indian style curries as well. This coconut green bean curry recipe is a great example.
What kind of green beans are best?
I used a mixture of French beans and runner beans from my friend's mum's garden - and very good they were too!
If you can find them you could use snake beans (also known as yardlong beans, bodi or Chinese long beans) here too.
What curry powder to use
I love to make my own roasted Sri Lankan curry powder to use in this curry recipe.
However, if you don't have the time or inclination to do this you can use garam masala instead.
Do you need any specialist ingredients?
You should be able to get most of the ingredients to make this curry in a good supermarket.
Fresh curry leaves add the most incredible flavour to curries but they can be tricky to find. You should be able to get these from a large supermarket or Asian shop.
I usually buy a large bag when I see them and keep them in the freezer. They really do add a wonderful flavour to this green bean curry so do try to find them if you can. If you can't find them you can use dried curry leaves or simply leave them out.
What to serve with this recipe
This green bean curry goes perfectly with steamed rice and coconut sambol.
If you'd like to make some other curries to serve with this there are some suggestions below.
More recipes you might like
If you like this you might like:
- Fresh tomato curry
- Green beans with tomatoes and olives
- Sri Lankan okra curry
- Vegan aloo gobi
- Indian-spiced root vegetable curry
- Easy one pot carrot curry
Pin vegan coconut green bean curry for later
How to make green bean curry with coconut
This Sri Lankan-style green bean curry doesn't take long to make.
First you'll need to make a paste, then you fry off the spices before adding the beans, paste and coconut milk.
If you have made this recipe and loved it please consider leaving a comment and rating below.
Green bean and coconut curry
- 1 onion roughly chopped
- 2 cm ginger peeled and finely chopped
- 2 cloves garlic peeled and finely chopped
- 1 green chilli chopped
- Small handful coriander leaves (cilantro) roughly chopped
- 1 tbsp sunflower oil
- 1 tbsp mustard seeds
- 10 curry leaves
- 1 tsp ground cinnamon
- 1 tsp turmeric
- 400 g green beans (French, dwarf or runner beans) sliced
- 400 g coconut milk
- 1 lime juiced
- 1 tbsp curry powder Sri Lankan curry powder or garam masala
- handful fresh coriander (cilantro) to serve
- salt and pepper to taste
- Place the chilli, onion, ginger, garlic and coriander in a food processor and pulse into a paste.
- Heat the oil in a large pan. Add the mustard seeds and curry leaves. When they start to pop add the paste, the turmeric and the cinnamon and stir well.
- Cook for a minute or two to reduce slightly then add the green beans. Stir until coated in the paste and add the coconut milk.
- Bring to the boil and then cover and reduce the heat. Simmer for 10-15 minutes until the beans are soft.
- Add the juice of one lime, season to taste with salt and black pepper and serve with fresh coriander.
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