Sri Lankan Potato bean curry
Sri Lankan Potato beans curry. A Sri Lankan vegetable curry is perfect for your bowl of rice. The beans and potato curry is a simple yet flavorful and creamy vegetarian curry; you can serve it for all your meals.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 and 1/2 cup of water
- 250 g boiled potatoes, peeled and cut into 1-2 inch cubes.
- 3 tbsp oil
- 1 large onion, sliced thin
- 2-3 garlic cloves, finely chopped
- A handful of curry leaves
- 2 green chillies, cut into required size 0r 1 teaspoon of red chilli flakes
- 1 tsp turmeric powder
- 1 small piece of cinnamon
- 1/2 a teaspoon mustard seeds
- 250 g beans, cleaned and cut into required size
- 1/2 tsp curry powder
- 1 cup thick coconut milk
- Salt to season
Instructions
- 1
Boiling the potatoes.To save time, you can simultaneously boil the potatoes while starting the first stages of making the potato and bean curry in two separate pots. Start by placing the potatoes in a pan and pouring water just to cover them. Include a pinch of turmeric. Gradually increase the heat so the water boils and cooks the potatoes until they are soft, 15-20minutes. Use a toothpick or fork to check if they are cooked through. Once they are tender, drain and set aside. Cooking the bean and potato curry.While the potatoes are boiling, place a separate cooking pan over medium heat. Pour in the oil, then the curry leaves, sliced onions, chopped garlic, green chillies, cinnamon and turmeric powder. Saute for 2-3 minutes until the onions turn golden. Add the mustard seeds, stir with the other tempering ingredients and let them pop. Add the beans and curry powder to the tempering ingredients and cook for another 2 minutes over low-medium heat. Make sure the mustard seed is not burning, as this will make the milk curry slightly bitter. Pour in the coconut milk, season with salt and leave it to simmer over medium heat until the gravy thickens. By this time, the potatoes will be cooked. While the beans are slow-simmering, run the potatoes through tap water, peel the skin, cut them into 1-2 inch and add them to the simmering bean milk curry. Increase heat to bring the curry to a boil, making sure it doesn’t spill over, lower the heat and leave the curry to simmer for another 10 minutes, season with salt if necessary. Serve warm with your favourite rice and curry dishes.