Green Bean Curry

It’s another one of my Sri Lankan curry recipes for you, this time using green beans! I always loved the green bean curry that my mom would make growing up. It wouldn’t be soggy limp beans soaked up in curry. It would be slightly crisp beans, in a flavourful coconut milk broth. It’s a great way of cooking beans, rather than the traditional boiling or roasting, or with a bit of garlic. This curry is slightly different in that there isn’t a whole lot of broth. If you certainly like your curries to have broth, you’re more than welcome to add more milk, however, I think you may just enjoy this the way it is!


  • 1 bunch of green beans, sliced
  • 1/2 an onion, sliced
  • 3 cloves of garlic, minced
  • 1 tbsp turmeric
  • 1/2 tbsp chilli powder
  • 1 cinnamon stick (~2 inches)
  • 2 tbsp oil
  • 1/4 cup coconut milk
  • salt, to taste
  • juice of 1/4 lime

Heat a pot with oil, and add the onion, garlic, and cinnamon stick. Let sautee until onion is translucent. Add the beans, turmeric, and chilli powder, and cook for 3-4 minutes.



The beans should still have a bite to it. Add the salt, and finish with the milk and lime juice. Enjoy with rice!

3 thoughts on “Green Bean Curry”

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