Sri Lankan runner bean curry

This vegan spice pot is cooled down with coconut milk- ginger, cinnamon, cloves, mustard seeds and garam masala are all key flavours

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 267
  • fat 25g
  • saturates 16g
  • carbs 9g
  • sugars 4g
  • fibre 4g
  • protein 4g
  • salt 0.2g


  • 1 small onion, roughly chopped
  • ¼ tsp turmeric
  • large piece ginger, peeled and roughly chopped
  • 4 garlic cloves
  • 2 tbsp vegetable oil
  • 2 tsp black mustard seeds
  • 5 fresh curry leaves
  • 1 tbsp mild curry powder
  • 400g can coconut milk
  • 4 cloves
  • 1 cinnamon stick
  • 1 whole dried red chilli
  • 300g runner beans, stringed and sliced
  • juice 1 lime
  • 1 tsp garam masala
  • handful fresh coriander
  • rice and rotis, to serve (optional)


  1. In a blender, combine the onion, turmeric, ginger, garlic and 1 tbsp of the oil together with a large pinch of salt. Heat the remaining oil in a shallow pan. Add the mustard seeds and curry leaves, and cook until they crackle, then add the onion paste and cook until sticky.

  2. Stir through the curry powder, then pour in the coconut milk. Add the cloves, cinnamon and the chilli, and bring to a simmer. Tip in the beans and simmer for 15 mins or until the beans are tender. Squeeze in the lime juice, add the garam masala, take the pan off the heat and stir through the coriander. Serve with rice and rotis, if you like.

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