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.
When do you add the green beans?
You add the beans at the same time as the okra.
How much ground chili powder? What about dried chilies? Both are mentioned in the recipe but neither is listed in the ingredients. Chili flakes are mentioned in the ingredients but not in the recipe. Seems like a delicious dish but the recipe has a number of errors.
Thanks for noticing the error. I have corrected the recipe. I hope you get to try it and enjoy it!