This snake bean curry is simple, delicious and nutritious along with steamed rice. It is a Sri Lankan recipe which I learned from my mother. It is usually a white curry but you can make it more red & fiery by adding chilli powder! This curry has a gravy of coconut milk which adds a wonderfully nutty and slightly sweet flavour, which offsets the tropical spices. Snake beans can take a long time to cook so if you have an Instapot, it will save you cooking time! Most of these ingredients can be bought at an Indian Spice Store. I hope you enjoy making and eating this recipe.
Ingredients
- Snake Beans (1 kg)
- Onion (1 spanish)
- Curry Leaves (3-4 sprigs)
- Mustard Seeds (handful)
- Curry Powder (spoon)
- Coconut Milk (100ml)
- Extra Virgin Olive Oil (2 tablespoons)
- Salt (To taste)
Method
- Cut the snake beans into 1 inch pieces
- Dice and Chop onions into small pieces
- Put some Olive oil in a wok on a low flame
- Add some mustard seeds and fry till they splutter
- Add chopped onion and washed curry leaves to the wok
- Roast for some time, add snake beans and allow to roast more
- Add salt, curry powder and water (chilli powder is optional)
- Cook the snake beans until almost tender (Instapot or covered wok)
- Once cooked Add coconut milk at the end (I use Kara)
- Continue to cook it until the gravy thickens
Tips
- Add some frozen jackfruit seeds along with snake beans while cooking for additional protein and flavour
- Add a dash of Idhayam sesame oil before serving and serve with steamed white rice or red rice
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