Sri Lankan runner bean curry

Sri Lankan runner bean curry

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4

This vegan spice pot is cooled down with coconut milk- ginger, cinnamon, cloves, mustard seeds and garam masala are all key flavours

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal267
  • fat25g
  • saturates16g
  • carbs9g
  • sugars4g
  • fibre4g
  • protein4g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 small onion, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • ¼ tsp turmeric
    Turmeric

    Turmeric

    term-er-ik

    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • large piece ginger, peeled and roughly chopped
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 4 garlic cloves
  • 2 tbsp vegetable oil
  • 2 tsp black mustard seed
  • 5 fresh curry leaves
  • 1 tbsp mild curry powder
  • 400g can coconut milk
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • 4 cloves
    Cloves

    Clove

    klo-ve

    The dry, unopened flower bud of the tropical myrtle tree family used to flavour a wide variety…

  • 1 cinnamon stick
  • 1 whole dried red chilli
  • 300g runner bean, stringed and sliced
    Runner bean

    Runner bean

    Run-ner beens

    Runner beans have been growing in South America for over 2,000 years, and are a popular garden…

  • juice 1 lime
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 1 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • handful fresh coriander
  • rice and rotis, to serve (optional)

Method

  1. In a blender, combine the onion, turmeric, ginger, garlic and 1 tbsp of the oil together with a large pinch of salt. Heat the remaining oil in a shallow pan. Add the mustard seeds and curry leaves, and cook until they crackle, then add the onion paste and cook until sticky.

  2. Stir through the curry powder, then pour in the coconut milk. Add the cloves, cinnamon and the chilli, and bring to a simmer. Tip in the beans and simmer for 15 mins or until the beans are tender. Squeeze in the lime juice, add the garam masala, take the pan off the heat and stir through the coriander. Serve with rice and rotis, if you like.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Miss_taken
23rd Aug, 2017
5.05
I simmered for at least double he amount of time stated, to ensure the beans were soft as when 'taste testing' they didn't taste right crunchy. I would recommend prepping and putting your beans on to boil seperately before the rest of the recipe and then adding when softened to save from having to add water to sauce due to extended simmering time for hard crunchy beans to soften. (I slice the beans short and small too and felt this worked well as I added more beans, due to a 'glut')
Miss_taken
23rd Aug, 2017
5.05
This was delicious, very flavoursome. I made a few adaptions- I missed out the cloves and lime as I didn't have them and replaced the garam massala with some rogan josh powder I had. I also added one large medium heat fresh chilli. I cut my runner bean small. It took over double the time to get the beans nice a soft rather than crunchy, so I had about 250ml of water. The sauce was delcious, and even my daughter who doesn't green beans, curry or my cookng in general said 'if I was dying and had to eat it, I wouldn't mind' which is good for her! I served it with rice and stir fried chicken for the meat eaters.
rachelhighsted
11th Aug, 2016
The photo doesn't seem to match the recipe... It looks more like potato and parsnip...?
robso.car
13th Jan, 2015
5.05
This was delicious! No idea why people are saying it wasn't spicy or flavourful - it's great!
lstirk
8th Sep, 2013
Needs a lot more spice, but actually surprisingly nice once it's been jazzed up a bit. Good for using up a glut, but probably not worth buying runner beans for.
petal12
4th Sep, 2013
Just don't bother with this, it is quite a disappointing dish unless you have a bumper crop of beans and you are quite fed up with them already. Don't buy beans to waste on this spice blend.
stvjale
4th Sep, 2013
In this recipe, there is a key ingredient called '' Garam Masala''. But, i would like to say Garam Masala is not coming under Sri Lankan spices. It's belongs to Indian spices. so this recipe should named as NOT Sri Lankan runner bean curry just; '' Runner Bean Curry ''.
thecherub's picture
thecherub
30th Jul, 2013
Nice recipe, not the most exciting (hence 4 not 5 out of 5). Was easy to do and the taste of the sauce was lovely. I didnt blitz to a paste the onion mix, just chopped very finely and grated the ingredients, it still worked. my OH thought it was missing something though (meat I suspect!)
curryhead
19th Jun, 2014
made this last night, i used French Beans, and while at first it did seem bland i made it early, upto the point of lime juice and coriander, reheated then added the last touches and it created a tasty mild curry for my vegan friend.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.