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Carrots and green Beans curry(Sri Lankan, vegetarian).

Carrots and green Beans curry(Sri Lankan, vegetarian).

A coconut milk-based curry.

Mildly spiced recipe for kids to enjoy or to accompany spicy meat curries in your menu.

 

The best kid-friendly vegetarian curry

recipe.

Here’s a great way to get the kids and adults alike to enjoy their vegetables.

The beans and carrots cooked in the rich creaminess of the Coconut milk curry add additional flavor.

If you have picky eaters who move their vegetables to the edge of their plate, try serving this dish.

It’s also a great way to introduce curries to their meals. 

 

TRY THIS-serve a bowl of rice, add this vegetable milk curry and Poppadoms crushed over it. 
This was my no-fuss meal for the kids when they were young.

 

 

 

Thank you note to my readers.

save the recipe to your favorite Pinterest board!

 

creamy carrot and bean curry-islandsmile.org

If you like this recipe of Carrots and Beans then try a few other dishes that run the same theme, like String bean curry with Turmeric or the popular tempered Cashew curry.

 

 

Carrots

and

green Beans curry

(Sri Lankan, vegetarian).

 

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

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.

250g of Beans 

250g Carrots

3 tablespoons of oil

a sprig of curry leaves

2-3 Garlic cloves sliced thin

1 medium-sized Onion finely sliced

1/2 teaspoon of Turmeric powder

1 teaspoon of Mustard seeds

1/2 teaspoon of chilli flecks(optional)

 1/2 cup of Water

1/2 cup of thick Coconut milk

Method

How to cut the carrots and beans.

Trim Beans, cut lengthwise exposing the seeds inside and set aside.

Cut the top and the end of the Carrots and peel the skin, then cut them into thin circles and halve them. set aside.

 

How to cook the curry.

Place a pan over medium heat, pour oil, add the Curry leaves, Onions and Garlic slices, sauté for 2-3 minutes until they turn translucent.

 

Add Turmeric powder, Mustard seed and temper all the ingredients in the pan until they turn slightly golden brown. 

 

Include the Carrots and sauté with the Onions and spices for 2-3 minutes over medium heat, add the beans to the curry and sauté for a further 3 minutes, season with salt.

 

Pour in the water and let the curry simmer for 5-10 minutes over medium heat.

 

Once the water reduces by half, pour in the Coconut milk and cook until gravy turns thick over medium heat.

 

Depending on how much of the thick gravy you need, remove the curry from the stove season with Salt if necessary.

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.

Yield: 4

Carrots and green Beans curry(Sri Lankan, vegetarian).

Creamy Sri Lankan Carrot and bean curry -islandsmile.org

Carrots and green Beans curry(Sri Lankan, vegetarian).A coconut milk based curry.

Mildly spiced recipe for kids to enjoy or to accompany spicy meat curries in your menu.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • Ingredients mentioned below use standard measuring cups and spoons.
  • 250g of Beans
  • 250g Carrots
  • 3 tablespoons of oil
  • a sprig of curry leaves
  • 2-3 Garlic cloves sliced thin
  • 1 medium-sized Onion finely sliced
  • 1/2 teaspoon of Turmeric powder
  • 1 teaspoon of Mustard seeds
  • 1/2 teaspoon of chilli flecks(optional)
  • 1/2 cup of Water
  • 1/2 cup of thick Coconut milk

Instructions

HOW TO CUT THE CARROTS AND BEANS.

  1. Trim Beans, cut lengthwise exposing the seeds inside and set aside.
  2. Cut the top and the end of the Carrots and peel the skin, then cut them into thin circles and halve them. set aside.

HOW TO COOK THE CURRY.

  1. Place a pan over medium heat, pour oil, add the Curry leaves, Onions and Garlic slices, sauté for 2-3 minutes until they turn translucent.
  2. Add Turmeric powder, Mustard seed and temper all the ingredients in the pan until they turn slightly golden brown.
  3. Include the Carrots and sauté with the Onions and spices for 2-3 minutes over medium heat, add the Beans to the curry and sauté for a further 3 minutes, season with salt.
  4. Pour in the water and let the curry simmer for 5-10 minutes over medium heat.
  5. Once the water reduces by half, pour in the Coconut milk and cook until gravy turns thick over medium heat.
  6. Depending on how much of the thick gravy you need, remove the curry from the stove season with Salt if

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 247Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 259mgCarbohydrates: 23gFiber: 5gSugar: 8gProtein: 5g
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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Subodhini Gill

Friday 31st of January 2020

We love this recipe in our house. It's my go to curry for my young daughter. This and fish/chicken etc.

jehan

Saturday 1st of February 2020

Hi Subodhini, glad you love the recipe and thank you for letting me know. much appreciated. regards J

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