400ml coconut milk or 200ml coconut cream and 200ml water
1 tbsp coconut flakes
The love this recipe
Southern regions of India is the main area for coconut plantations so they are very cheap and nutritious, naturally, it is no wonder that they use this healthy ingredient to flavour many of their curries.
This vegetarian green bean curry was inspired by my trip to the Keralan region in 2016. We have adapted the recipe to show you how to use with our ready-made curry blends curry madras powder – mild mild or Curry Bombay Madras for a hotter version.
This is a versatile vegetarian / vegan curry and you can add or make this curry with other vegetables such as cauliflower, carrots, or broccoli. We love the simplicity of one ingredient curries, as you can pair with other curries for a more balanced meal. image courtesy of Sri Lankan cooking school.
Directions
Put some oil in a deep frying pan and, when it’s hot, add the onion, chilli, ginger and garlic saute 5 min, till golden color Add the curry madras, mustard seeds, & curry leaves and stir until the mustard seeds pop. Add the dried coconut and coconut milk, season and cook everything at a simmer until the sauce thickens.
Add the green beans, cover and cook for 5–8 minutes, or until they are tender. Season with salt and pepper. Serve with rice and papadums.
