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Sri Lankan Green Bean Curry

This Sri Lankan vegan curry is absolutely dreamy – packed to the brim with spice and cooled down with coconut milk and cinnamon; it’s so good! Although there are lots of ingredients, it is relatively straight-forward to make.

I’ve used panch phoran (which literally means five spices) – you can get this is most big supermarkets, but essentially it is a mix of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed in equal parts – used as a base to many Indian recipes. You always use this spice blend whole, and it’s the first thing you fry in hot oil – all the other ingredients come after. It adds a whole new level of flavour to your curries and I thoroughly recommend!

Serves 4


  • Rapeseed oil

  • 5 curry leaves

  • 1 tsp panch phoran (‘five spices’)

  • 1 small onion, finely chopped

  • Large piece of ginger, peeled and grated

  • 4 cloves garlic, crushed

  • 1 green chilli, deseeded & finely chopped

  • ¼ tsp turmeric

  • ½ tsp paprika

  • ½ tsp cumin

  • 300g fine green beans, cut into small pieces

  • 1 large white potato, chunked

  • 400g can coconut milk

  • 4 black cloves

  • 1 cinnamon stick

  • 1 tsp salt

  • 1 tsp garam masala


  1. Heat a glug of rapeseed oil in pan. Add the curry leaves and panch puran and fry on a medium heat for approximately 30 seconds.

  2. Add the chopped onions and fry on a medium heat for about 4-5 mins, and then add the ginger, garlic and chilli and cook for a further 5 minutes.

  3. Then add in your spices – turmeric, paprika and cumin and cook for a further 2 minutes.

  4. Add in your potatoes and green beans, give this all a good stir.

  5. Pour in the coconut milk, and add in the cloves, cinnamon stick and salt. Bring to the boil and then simmer for 20 minutes.

  6. Serve in a large bowl and finish with the garam masala.

And enjoy!


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