RECIPE: Sri Lanka Green Bean and Potato Curry

[Guest guest]

Okay - this was lunch today. The curry powder mentioned in the recipe is the

Sri Lanka Raw Curry Powder also posted here (and repeated below for

convenience). You'll note it is not used alone in this recipe but is enhanced

with other herbs and spices! This recipe is also from Madhur Jaffrey,

somewhat adapted. It's an old standby of ours for when I find I have more

green beans that I had intended to buy!

 

The recipe is ready in the time it takes white rice to cook. If you use brown

rice, then you should start this around 25 minutes before the rice will be

ready.

 

SRI LANKA GREEN BEAN AND POTATO CURRY (VEGAN)

 

2 medium potataoes (about 1/2 lb), peeled and cut in 3/4 inch dice

1/2 tsp ground turmeric

3 Tbsp oil

15 fresh curry leaves (I had to use dried) - or try fresh basil!

1 cup finely chopped shallots or red onion

4 garlic cloves peeled and finely chopped

1 tsp finely chopped fresh ginger root

4 or 5 small fresh hot greeen chillies, cur crosswise into fine rings

3/4 lb green beans, cut into 1/2 inch pieces (or smaller) on the slant

4 tsp Sir Lankan Raw Curry Powder (see below)

1 cup canned coconut milk (shake can well first!)

1 4-inch stick cinnamon

1 tsp salt

2 -3 Tbsp fresh lime juice

 

Put the potatoes in a medium pot with enough water to cover and 1/4 tsp

turmeric (half of what is mentioned above).. Bring to boil, cover partially and

reduce heat and cook until potatoes are nearly done but retain their shape.

Drain.

 

Put the oil in a large saute pan and set over medium-high heat. Put in the

shallots, garlic, ginger, green chillies and the curry leaves and saute for a

couple of minutes. Put in the green beans and saute for another minute. Put in

the curry powder and stir once. Now put in the coconut milk, 1 cup of water,

the remaining 1/4 tsp turmeric, the cinnamon stick, salt and potatoes. Stir and

bring to a boil. Cover, turn heat down to low and cook 15 minutes until the

beans are just tender (don't overcook the beans!). Add the lime juice and stir.

 

Remove the cinnamon stick and serve with rice.

 

SRI LANKAN RAW CURRY POWDER

 

Note: you need to give yourself an hour to put the spices in the oven - so don't

start this just when you need to cook.

 

Preheat oven to 150 F or lowest setting.

 

2 Tbsp whole coriander seeds

1 Tbsp whole fennel seeds

1 1/2 Tbsp whole cumin seeds

1 Tbsp whole fenugreek seeds

3 whole sprigs fresh curry leaves (about 60) or small handful of dried leaves

1 Tbsp desiccated coconut (the unsweetened kind, of course!)

1 1/2 tsp raw rice

1/2 tsp whole brown mustard seeds

 

Spread all the spices, leaves, coconut, rice grains etc. on a tray and put them

in the oven for 1 hour. Cool. Transfer to a clean coffee grinder or other spice

grinder and grind as finely as possible. (You'll need to do this in a couple of

stages, maybe ;=)) Store in a tightly lidded jar away from heat and sunlight.

 

Makes 1/2 cup.

 

Best,

Pat ;=)