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vegan green beans and coconut stir-fry.

Vegan green beans and coconut stir-fry.

 

A healthy side-dish made in minutes using green beans and shredded coconut. 

 

This easy vegan and vegetarian stir-fried beans are just perfect for your rice and curry bowls.

It only takes 20 minutes to put together with a few ingredients from your pantry.

 

Pan stir fried beans and shredded coconut Sri Lankan style.

 

Add this beans poriyal(green bean stir-fry)to any of the Sri Lankan meal plans given on the blog. 

 

The bean stir-fry is also an extremely kid-friendly dish as you can adjust the spiciness of the vegan dish or completely removing red chilli flakes from the recipe.

 

green beans stir-fried with coconut and Sri Lankan spices.

 

Thank you note to my readers.

 

Save the recipe to your favorite Pinterest board!

Vegan green beans and coconut stir-fry. A healthy side-dish made in minutes using green beans and shredded coconut.  #vegetarian #glutenfree

 

Utensils and appliances needed

to make beans and coconut fry.

 

chopping board and knife.

2 bowls or containers

Frying pan

 

More beans recipes!

Green beans and garlic stir-fried in butter.

Sri Lankan spicy green bean stir fry(bonchi theldala).

Carrot and green bean curry.

Sri Lankan spicy potato and bean stir fry.

Sri Lankan string bean in coconut milk curry.

 

vegan green beans and

coconut stir-fry.

 

Please make sure to read the recipe instructions carefully to avoid mistakes.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

2 tablespoons of oil

5-6 curry leaves

3 cloves of garlic

1 teaspoon of mustard seeds

1/2 teaspoon of turmeric powder

1 teaspoon chilli flakes

250 g fresh green beans cut into smaller pieces(1/2 inch or smaller)

1/2 cup of freshly grated coconut

2 tablespoons of lime juice(optional and to be used for as needed)

 

Method

Wash, remove the string and cut the beans into 1/2 inch pieces.

 

How to make the coconut and

green bean stir-fry.

 

Place a frying pan over low-medium heat and pour in the oil.

Add curry leaves, onions, garlic cook the ingredients until onions are translucent.

Add turmeric, mustard, cook until the mustard seeds splutter and then add the beans to the pan.

Maintain low-heat and stir-fry the beans for 5 minutes or until they are soft, season with salt.

Once the green beans are soft, add the shredded coconut to the pan, combine and cook for 5 minutes over low-medium heat.

Taste and serve warm with your rice and curry meal.

Yield: 4

vegan green beans and coconut stir-fry.

HOW TO MAKE THE COCONUT AND GREEN BEAN STIR-FRY.
Vegan green beans and coconut stir-fry.

A healthy side-dish made in minutes using green beans and shredded coconut. 

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 2 tablespoons of oil
  • 5-6 curry leaves
  • 3 cloves of garlic
  • 1 teaspoon of mustard seeds
  • 1/2 teaspoon of turmeric powder
  • 1 teaspoon red chilli flakes
  • 250 g fresh green beans cut into smaller pieces(1/2 inch or smaller).
  • 1/2 cup of freshly grated coconut
  • 2 tablespoons of lime juice(optional and to be used for as needed)

Instructions

Wash, remove the string and cut the beans into 1/2 inch pieces.

HOW TO MAKE THE COCONUT

AND GREEN BEAN STIR-FRY.

Place a frying pan over low-medium heat and pour in the oil.

Add curry leaves, onions, garlic cook the ingredients until onions are translucent.

Add turmeric, mustard, cook until the mustard seeds splutter and then add the beans to the pan.

Maintain low-heat and stir-fry the beans for 5 minutes or until they are soft, season with salt.

Once the green beans are soft, add the shredded coconut to the pan, combine and cook for 5 minutes over low-medium heat.

Taste and serve warm with your rice and curry meal.

Made this recipe?

Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.

    Nutrition Information:

    Yield:

    4

    Serving Size:

    1

    Amount Per Serving: Calories: 191Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 74mgCarbohydrates: 18gFiber: 5gSugar: 10gProtein: 2g
    Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
    It’s free and on the blog, for you to try anytime.

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    Alie

    Wednesday 15th of July 2020

    Hi. I don’t see onions on the ingredient list, but you mention it in the recipe. Can you update the onion quantity needed? Also, are the curry leaves supposed to be fresh or dried? Thanks for the help!

    jehan

    Wednesday 15th of July 2020

    Hi Alie, Thank you for letting me know, will amend mistake. you will need one medium-sized onion. I use fresh curry leaves, dried is fine as well, if you are unable to find curry leaves, substitute with a bay leaf hope this helps. regards, J

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