Sri Lankan Okra and Green Bean Curry
Ingredients
- 250 g Okra trimmed and cut into pieces
- 250 g Green Beans or Snake Beans trimmed and cut into pieces
- 1/2 tsp Turmeric
- 1/2 tsp Salt Sea or Himalayan
- 3 tbsp Coconut Oil cold pressed
- 10 Curry Leaves
- 1 tsp Brown Mustard Seeds
- 1 Medium Onion thinly sliced
- 2 tsp Red Chilli Flakes/Chilli Powder dried
- 1/2 tsp Cumin ground
- 1/2 tsp Coriander ground
- 1 tsp Turmeric ground
- 1/2 cup Tomatoes canned or chopped
- Salt to taste
- 1/2 cup Coconut Milk Organic
- 1 tsp Lemon or Lime juice
Instructions
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Wash okra and place in a bowl. Toss with turmeric and salt and set aside
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Heat oil in a large pan over medium heat. Add curry leaves, mustard seeds, onion and chilli flakes/chilli powder.
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Saute for 3 minutes, but don't let the mustard seeds burn
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Add okra to the pan, cumin, coriander, turmeric and tomotoes.
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Cook until slightly brown, tossing all the time so the dry ingredients don't burn.
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Add salt to taste
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Add coconut milk, bring to the boil, reduce the heat and simmer until the okra is cooked - around 7 minutes.
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Remove from the heat, add lemon or lime juice and stir through
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Don't overcook the vegetables. The okra should still have a slight crunch.
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