Sri Lankan spicy potato, green
bean stir-fry- vegan, vegetarian
side-dish you can prepare to
accompany any meal.
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If you love the combination of potatoes and green beans, chillies that add extra punch then you just might love this colorful, skillet dish.
I admit after dhal curry, this probably is my favorite combination, they are a part of my weekly menu.
Because of this reason, I like to try as many variations as possible.
I have already posted a milder version for you to try, a creamy, Sri Lankan coconut milk based potato and bean curry. It’s perfect for anyone who dislikes anything spicy.
For you, spicy lovers out there, well this is for you.
It’s time to create your own dish.
Here are a few variations you can try using this spicy potato and green bean skillet as a base.
How do you cook your green beans and potatoes?
Do you have a particular way you like to cook them?
If you do, Please do let me know.
Meanwhile, here are a few to get you started with,
1/ Leftover rice can be put into use by mixing into this potato and green bean stir-fry, creating an easy vegetarian pilau.
2/ Leftover grilled or rotisserie chicken can be added to this skillet and turned into a single or two-person skillet dinner in a rush.
3/ drizzle your favorite sweet and spicy sauce and create a sweet and savory dish, you can even add your favorite meat into it.
How to cut the potatoes for
this spicy potato and green bean
Instead of cutting the potatoes wedges, discs or strips, cut them into cubes so that they fry evenly.
Can I use frozen green beans to
make this dish?
Yes, you can make this vegetarian stir-fry using frozen green beans.
Save the recipe to your favorite Pinterest board!
Kitchen utensils and appliances to
make this Sri Lankan spicy potato,
green bean stir-fry.
You need a chopping board, a knife, a bowl to collect the vegetable peelings and a frying-pan, preferably a non-stick one.
Why you need a non-stick frying pan
to make this potato and green bean
You will be cooking onions and potatoes until they turn brown, during this process, the onions and some bits of the potatoes might stick to the pan.
These dark, caramelized bits add flavor to the stir-fry so you will want to gently scrape them with a wooden spoon and mix in with the beans and potatoes.
Using a non-stick pan makes this part of the cooking process easy.
and green bean
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients mentioned below use standard measuring cups and spoons.
3 tablespoons of oil(you can add more if you need)
A sprig of curry leaves(you can add a bay leaf as a substitute)
1 medium-sized onion finely sliced
2 garlic cloves finely sliced
2 medium-sized potatoes cut into cubes(1 inch or slightly bigger)
1/2 teaspoon of Turmeric powder
1/4 cup water
1 teaspoon of chilli fleck
2-3 green/ red chillies split in the middle
250 green beans
Salt to season
Wash, Clean, peel and cut the potatoes into cubes. set aside.
Wash the green beans, trim the ends and cut them into half. set aside.
Place the frying pan over medium heat and pour in the oil, let the oil heat for a few seconds.
Add the curry leaves, onions, garlic and sauté the ingredients for a few minutes or until the onions turn translucent. 3-5 minutes.
Add in the potatoes and then the turmeric powder to the tempering ingredients and sauté until the potatoes turn a light golden brown. 5 minutes.
Pour in 1/4 cup water, cook until the water completely evaporates. the reason I’m cooking the potatoes in such a small amount of water is to make sure that the potatoes are cooked through.
Once the water evaporates, add in the chilli flecks, green/ red chillies and continue to sauté.
Season with salt and add in the green beans to the stir-fry. add a tablespoon of oil if you feel it’s necessary while you continue to cook.
While sautéing, you might find the browned bits of potatoes sticking to the skillet, gently scrape it off the pan and continue cooking as these bits of really browned potato and onions add flavor to the dish.
Once the beans are cooked through, Check for seasoning, add salt if necessary and serve warm.
It’s free and on the blog, for you to try anytime.
All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe.