These are stewed green beans in a mild, flavourful sauce.
Adapted from Rice & Curry: Sri Lankan
Home Cooking by S. H. Fernando Jr.
Ingredients
1 lb (454 g) green beans
2 Tbsp oil
1 onion, sliced
2 to 3 green chilies, sliced or chopped
1 sprig curry leaves (optional)
1 Tbsp Sri Lankan curry powder (recipe follows)
¼ tsp turmeric powder
½ c (125 mL) coconut milk
½ c (125 mL) water
Salt to taste
Wash and slice beans into 2-inch pieces (diagonally for
extra style).
Heat the oil in a large frying pan. Fry the onions,
chilies and optional curry leaves until the onions are translucent.
Add the curry powder and fry for a minute. Add the beans,
turmeric, coconut milk, water and salt.
Simmer, uncovered, for 30 to 45 minutes, depending on how
thick the beans are. Add more liquid as needed while the beans cook. The beans
are done when they are very tender and most of the liquid has evaporated. Taste
for seasoning. Enjoy!
Sri Lankan curry
powder
3 Tbsp coriander seeds
3 Tbsp cumin seeds
1 ½ Tbsp fennel seeds
1 tsp turmeric powder
Grind the ingredients in a coffee grinder and store in a
glass jar in the fridge.