Sri Lankan string bean curry.
A vegetarian, coconut milk-based dish without the usual heat. healthy, Low-carb, gluten-free, vegan, try this bean curry for a side dish.
String beans cooked in thick coconut milk and tempered with Onions, garlic, Turmeric cooked in medium heat makes a flavorful side dish to try if you love curries.
You can prepare the bean curry in 30 minutes, add them to salads, bake them, do a stir-fry, Blanche them, make curries.
I’m writing about the long variety of the bean family, String beans.
If you like a Sri Lankan vegetarian curry with less gravy you can make my dry Bean curry
But if you love a creamy gravy made with coconut milk in your dishes then this quick stovetop dish is a dish you can try.
But first, a few words on Turmeric.
I recently had a reader mention my Turmeric infused baked potatoes with garlic didn’t have enough Turmeric flavor coming through.
Here’s the thing, although it’s one of the most searched and trending ingredients out there and has plenty of health benefits, you need to use it sparingly, 1/2 a teaspoon(sometimes even less) is all that goes in any dish I make.
What Turmeric adds to a dish is not overwhelming but subtle.
If you really want to get the full benefit of it, then use it frequently in small doses than a one-time large dose option that is usually used in golden turmeric milk.
What are the nutrient factors in long/string Beans?
A little search engine magic should give you these details but just to make things easy for you, any type of Beans are a good source of Calcium, Iron, Potassium, the vitamins are A, C, K and folic acid.
They’ll give you your daily plant-based Protein and is rich in fiber.
How many calories are there in 500g of beans?
There are 155 calories.
Pick the right green beans.
By right I mean picking out the new ones from the old,
I know you are busy, I know it’s a bunch of vegetables, you just want to get in, buy all your groceries including the vegetables and get out but YOU are spending money on those vegetables and YOU are going to cook them for your family so pay attention to what you are buying especially the greens.
I don’t know how many of you do this but rather than picking out vegetables that are closer to me I always tend to pick the ones that are further away on the stand.
I have this theory that the supermarkets will always want to get rid of the old fresh produce first, so they place them where you can reach them easily.
I do the same in the meat and poultry section, I notice they tend to choose the one that is close to me, not the one that is closer to the person who is on the other side of the counter.
Choosing the good ones are easy, they have to be firm and without spots, look at them carefully to see if they have a wilted look.
Buy the quantity you need per serving as they can spoil and within a few days.
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Appliances and utensils needed.
All you need is a skillet or frying pan to make the long bean curry.
Vegetarian/ vegan recipes you might like.
Sri Lankan String bean curry
with Turmeric and Coconut milk.
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients mentioned below use standard measuring cups and spoons.
250g of string Beans cut into an angle
4 tablespoons of Oil
4-5 curry leaves
1 medium sized Onion(sliced)
3 cloves of Garlic(finely sliced)
1/2 a teaspoon of Turmeric
A pinch of chilli powder(optional)
1/4 cup of Coconut milk
Salt to taste
Wash the string beans, pinch off both tips of the string beans and cut them at a slight angle. set them aside.
Place a skillet over medium heat and pour in the oil.
Add sliced Curry leaves, Onions, Garlic and, Turmeric and sauté the ingredients for 2 minutes until the onions turn golden.
Reduce the heat to low, then add the string beans you’ve cut with the sautéed ingredients in the skillet.
Season with salt and cook the beans for another two minutes.
Once the beans are cooked for two minutes, pour in the coconut milk with the optional chilli powder and let the curry simmer for five minutes while mixing the beans with the coconut milk.
The Beans will cook in the coconut milk and gradually reduce to coat the beans.
Serve warm with rice.
Made this recipe?
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Serving Size: 1
Amount Per Serving: Calories: 191 Total Fat: 17g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 0mg Sodium: 153mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 3g Sugar: 3g Sugar Alcohols: 0g Protein: 2g
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