Creamy Coconut Bean Curry or Bonchi Curry, is one of the island's most popular vegetarian dishes prepared and enjoyed very often by Sri Lankans. This delicious curry is made in an array of different ways, what I have done is a typical, easy version.
What I can guarantee you is that this recipe is one of the easiest and quickest dishes you can make in your kitchen, and the best part, it suits everyone's palate, from little ones to adults.
This green bean curry is usually made for lunch, but you can have it for dinner as well.
Alright, let’s go ahead and make the best creamy coconut bean curry dish at home.
Making the coconut cream with coconut powder:
Thick Coconut Milk: 2 tbsp coconut powder & 150ml hot water
Thin Coconut Milk: 1 tbsp coconut powder & 150ml hot water
You can also check out the demo video on my Youtube Channel - @beancurry
Ingredients:
300g green beans
1 medium onion, sliced
3 cloves of garlic, chopped
2 small green chillies, slices
2 sprigs of curry leaves
4 to 6 dried red chillies
2 tsp unroasted curry powder
1 & 1/2 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp fenugreek seeds
1 & 1/2 tsp mustard seeds
Salt to taste
1 cup thin coconut milk
1 cup thick coconut milk
1 tbsp coconut oil
Method:
Clean the beans, cut each one diagonally into 1 to 2 inch pieces.
Get the balance ingredients ready, especially the thin and thick coconut milk.
Now place a clay pot on low to medium heat. You can use a regular pan too, but I love the aroma and flavour that gets infused from clay cooking, and also this is the traditional way it's made in Sri Lanka. The only thing missing is the wooden fire!
Toss in the beans.
Add 1/3rd of the onions and garlic along with the green chillies and 1 sprig of curry leaves.
Add the turmeric powder, chilli powder, curry powder, fenugreek seeds and salt.
Pour in the thin coconut milk.
Stir well, cover and cook for 7 to 8 minutes.
Take off the lid and pour in the thick coconut milk.
Give it a good stir, cover and cook for about 5 to 8 minutes.
When the gravy reaches a nice thick consistency, remove from the heat.
Separately, add the oil to a shallow frying pan.
When it's heated, toss in the mustard seeds, the remaining onions, garlic and 1 sprig of the curry leaves.
When the onions become translucent, add the dried red chillies and stir-fry for a few seconds.
Add this tempered mixture into the beans curry.
Combine well and serve hot.
This curry is simple, delicious and goes well with rice and curry. It's perfect for little children and those who cannot handle too much spice.
Enjoy!
PS: If you make any of my recipes, do tag me on Instagram as @MyFoodyChic and use the #MyFoodyChic hashtag. I really do love seeing your takes on my recipes!
XOXO, Jovanka
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