Sri Lanka Green beans with Coconut

🧂 Ingredients

• 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
• 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
• 2 cups green beans

  cut into 1” pieces
• 1 tsp dried chili flakes
• 1 tsp lime juice

Instructions

• 1 To make the curry powder, grind all of the ingredients with a spice grinder.
• 2 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.
• 3 Heat the vegetable oil in a frying pan
• 4 Add the remaining 1/2 onion, garlic and ginger, and the curry leaves, and stir.
  (Substituting lime zest for the curry leaves)
• 5 Add 2 tbsp of the curry powder.
• 6 Stir in the beans, season and cook for 3-4 minutes or until just cooked.
• 7 Stir in the sambol, chili flakes and lime juice, and serve.

Nutrition Info