Keralan Green Bean Vegetarian Curry

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Keralan Green Bean Vegetarian Curry

About this Recipe

Cooking Time

8

Prep Time

5

Cuisine

  • Indian

Serves

6

cooking style

Stove Top

PROTEIN / DIET

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 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.

Ingredients

  • 500g green beans
  • 1 onion, chopped finely
  • 2 cloves garlic, chopped
  • 2 slices fresh ginger, chopped finely
  • 1/2 green chilli, sliced (optional)
  • 1/2 tbsp curry madras powder – mild
  • 1 tsp black mustard seeds whole
  • 5 curry leaves dried
  • 2 tbsp olive oil or coconut oil
  • 400ml coconut milk or 200ml coconut cream and 200ml water
  • 1 tbsp coconut flakes
  • 1000g green beans
  • 2 onion, chopped finely
  • 4 cloves garlic, chopped
  • 4 slices fresh ginger, chopped finely
  • 1 green chilli, sliced (optional)
  • 1 tbsp curry madras powder – mild
  • 2 tsp black mustard seeds whole
  • 10 curry leaves dried
  • 4 tbsp olive oil or coconut oil
  • 800ml coconut milk or 200ml coconut cream and 200ml water
  • 2 tbsp coconut flakes

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Method

  1. 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.
  2. 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.

Notes

  1. Alternative cooking methods
  2. Substitutes
  3. Links to paired recipe ideas

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You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

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