Carrot & Green Beans Curry



  • 1 cup chopped green beans
  • 1 large carrot or 1 cup chopped carrot
  • 1 ½ cups water
  • 1 – 1 ½ teaspoons Sri Lankan chili powder
  • ½ cup chopped tomato
  • ½ cup 2% milk
  • 1 teaspoon canola oil
  • ¼ teaspoon sliced onion
  • 2 garlic cloves chopped
  • 1 strand curry leaves
  • Curry powder
  • Salt to taste

Recipe for Curry Powder:

  • 1 teaspoon fennel seeds
  • ¼ teaspoon coriander seeds
  • ¼ teaspoon cumin seeds
  • 1/8 teaspoon fenugreek seeds


  • To make the curry powder, dry roast all the ingredients and grind them into a powder.
  • Set aside
  • Remove top and bottom end of carrot and brush to remove any dirt
  • Slit the carrot length wise and slice them into thin slices
  • Snip off the top and bottom end of green beans
  • Chop them into ½ inch pieces
  • In a covered saucepan add carrot, beans, water, chili powder, salt and cover and cook for about 10 minutes
  • Add chopped tomatoes, curry powder and cook for another 5 – 6 minutes
  • Add milk and cook for another 2 minutes
  • In a skillet add oil and add onion and garlic and fry until they are golden brown
  • Add curry leaves and fry for another minute or two
  • Add the fried onion mixture into carrot-beans curry and mix well

Yields: 2 – 3 servings as a side dish


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