Sri Lankan runner bean curry

Sri Lankan runner bean curry

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(7 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
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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 clove
  • 2 tbsp vegetable oil
  • 2 tsp black mustard seed
  • 5 fresh curry leaf
  • 1 tbsp mild curry powder
  • 400g can coconut milk
  • 4 clove
    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.

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Comments (7)

rachelhighsted's picture

The photo doesn't seem to match the recipe... It looks more like potato and parsnip...?

robso.car's picture
5

This was delicious! No idea why people are saying it wasn't spicy or flavourful - it's great!

lstirk's picture

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's picture

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's picture

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

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's picture

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.

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