Sri Lankan Potato beans curry. A Sri Lankan vegetable curry is perfect for your bowl of rice.
The beans and potato curry is a simple yet flavorful and creamy vegetarian curry; you can serve it for all your meals.

Sri Lankan Potato Bean Curry Recipe.

A vegetable curry cooked in coconut milk. gluten-free, vegan, vegetarian.
Potato and bean curry is another vegetarian dish you’ll find in a Sri Lankan meal.
Usually, these kinds of “kirata”(cooked in coconut milk dishes)are purposely kept creamy and milky to accompany all other spicy dishes in a rice and curry plate.
That doesn’t stop some of us from adding a few green chillies into the dish, but you can certainly turn this curry into a very mildly spiced Sri Lankan vegetable dish to accommodate your taste buds.

What you will need in the kitchen.

• Chopping board and knife.
• 2 medium-sized pans.
• Wooden spoon.
• large bowl.
• Serving bowl and spoon.

More bean and potato curry recipes.

• Mushroom and beans stir fry.
• Sri Lankan bean curry(bonchi curry).
• Green bean stir fry(bonchi thel dala).
• Chicken and Potato curry.

Workflow to cook potato bean curry.

1. Boil the potatoes and cut them into cubes.
2. Cook the bean curry.
3. Add the potatoes to the beans.
4. Add tempering.

recipe difficulty- easy

Ingredients to cook creamy potato beans curry.

The ingredients mentioned below use standard measuring cups and spoons.

• Water to boil the Potatoes.
• Potatoes.
• Oil
• Curry leaves
• Chopped garlic cloves.
• Sliced onions
• Green chillies, cut into the required size or a teaspoon of red chilli flakes
• Cinnamon
• Turmeric powder
• Mustard seeds
• Beans, cleaned and cut into the required size
• Curry powder
• Thick coconut milk

How to cook Sri Lankan potato bean curry.

Boiling the potatoes.

To save time, you can simultaneously boil the potatoes while starting the first stages of making the potato and bean curry in two separate pots.
Start by placing the potatoes in a pan and pouring water just to cover them. Include a pinch of turmeric.
Gradually increase the heat so the water boils and cooks the potatoes until they are soft, 15-20 minutes.
Use a toothpick or fork to check if they are cooked through. Once they are tender, drain and set aside.

Cooking the potato beans curry.

While the potatoes are boiling, place a separate cooking pan over medium heat.
Pour in the oil, then the curry leaves, sliced onions, chopped garlic, green chillies, cinnamon and turmeric powder.
Saute for 2-3 minutes until the onions turn golden.
Add the mustard seeds, stir with the other tempering ingredients and let them pop.
Add the beans and curry powder to the tempering ingredients and cook for another 2 minutes over low-medium heat.
Make sure the mustard seed is not burning, as this will make the milk curry slightly bitter.
Pour in the coconut milk, season with salt and leave it to simmer over medium heat until the gravy thickens.
By this time, the potatoes will be cooked.
While the beans are slow-simmering, run the potatoes through tap water, peel the skin, cut them into 1-2 inch and add them to the simmering bean milk curry.
Increase heat to bring the curry to a boil, making sure it doesn’t spill over, lower the heat and leave the curry to simmer for another 10 minutes, season with salt if necessary.
Serve warm with your favourite rice and curry dishes.

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