Table for TwoCoconut Vegetable Curry
Green beans and carrots simmered in a mild, golden coconut curry with curry leaves — a staple of the Sri Lankan rice-and-curry table.
Photo: Zoshua Colah / Unsplash
⏱ 35 min📶 Easy👫 Serves 2🥬 Vegetarian☪ Muslim-friendly
Ingredients (for 2)
- Green beans, 200 g, cut in 3 cm pieces
- Carrots, 2, cut in sticks
- Onion, 1, sliced
- Garlic, 2 cloves
- Green chili, 1
- Curry leaves, 1 sprig
- Turmeric, ½ tsp
- Roasted curry powder, 1 tsp
- Coconut milk, 250 ml
- Cinnamon stick, small piece
Steps
- Fry the onion, garlic, chili, curry leaves and cinnamon in a little oil until soft.
- Add the turmeric and curry powder and stir for 30 seconds.
- Add the beans and carrots with half the coconut milk and 100 ml water; simmer for 10 minutes.
- Pour in the rest of the coconut milk, season with salt and warm through without boiling.
- Serve with rice and the other curries.
Cook it together: One chops the vegetables, the other starts the fragrant base — it comes together quickly.
👩🍳 Cook this together — step-by-step mode, timers & passport stamp
Or roll a random country and let the dice pick tonight's dinner.
