Sri Lanka Green beans with Coconut
Sri Lanka Green beans with coconut (Bonchi Thel Dala). Gluten Free and Vegan. A wonderfully fragrant Sri Lankan side dish.
Yield: 4 people
Calories: 135kcal
Equipment
- No Special Equipment
Materials
Unroasted Curry Powder – Instead of roasting the spices
- 4 tbsp coriander seeds
- 3 tbsp cumin seeds
- 2 tbsp black peppercorns
- 1 tbsp fennel seeds
- 2 tsp cardamom
- ½ tsp fenugreek seeds
- 2 dried curry leaves (are somewhat citrusy and hard to find in grocery stores. So I am substituting lime zest)
- 2 tsp AllSpice
- 1 tsp black mustard seeds
Coconut Sambol
- 1 tbsp vegetable oil
- 1 clove chopped garlic
- ¼ onion, finely chopped
- 1 tbsp ginger, finely chopped
- 1 tsp turmeric
- 1 tsp black peppercorns, ground
- ½ green chili minced
- 3 tbsp fresh coconut
- 2 curry leaves
Green Beans
- 2 cups green beans cut into 1” pieces
- 1 tsp dried chili flakes
- 1 tsp lime juice
Instructions
- To make the curry powder, grind all of the ingredients with a spice grinder.
- For the coconut sambol, put 1/2 the garlic, onion, ginger and turmeric, plus all of the black pepper, green chili and grated coconut, into a food processor and whizz until fine.
- Heat the vegetable oil in a frying pan
- Add the remaining 1/2 onion, garlic and ginger, and the curry leaves, and stir. (Substituting lime zest for the curry leaves)
- Add 2 tbsp of the curry powder.
- Stir in the beans, season and cook for 3-4 minutes or until just cooked.
- Stir in the sambol, chili flakes and lime juice, and serve.
Video
Nutrition
Serving: 100g | Calories: 135kcal | Carbohydrates: 6.6g | Protein: 4.2g | Fat: 8.4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Potassium: 130mg | Fiber: 7.8g | Sugar: 4.8g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 4mg | Iron: 3mg