Vegan green beans and coconut stir-fry.
A healthy side-dish made in minutes using green beans and shredded coconut.
This easy vegan and vegetarian stir-fried beans are just perfect for your rice and curry bowls.
It only takes 20 minutes to put together with a few ingredients from your pantry.
Add this beans poriyal(green bean stir-fry)to any of the Sri Lankan meal plans given on the blog.
The bean stir-fry is also an extremely kid-friendly dish as you can adjust the spiciness of the vegan dish or completely removing red chilli flakes from the recipe.
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Utensils and appliances needed to make beans and coconut fry.
chopping board and knife.
2 bowls or containers
Frying pan
More beans recipes!
Green beans and garlic stir-fried in butter.
Sri Lankan spicy green bean stir fry(bonchi theldala).
Sri Lankan spicy potato and bean stir fry.
Sri Lankan string bean in coconut milk curry.
vegan green beans and coconut stir-fry.
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
2 tablespoons of oil
5-6 curry leaves
3 cloves of garlic
1 teaspoon of mustard seeds
1/2 teaspoon of turmeric powder
1 teaspoon chilli flakes
250 g fresh green beans cut into smaller pieces(1/2 inch or smaller)
1/2 cup of freshly grated coconut
2 tablespoons of lime juice(optional and to be used for as needed)
Method
Wash, remove the string and cut the beans into 1/2 inch pieces.
How to make the coconut and green bean stir-fry.
Place a frying pan over low-medium heat and pour in the oil.
Add curry leaves, onions, garlic cook the ingredients until onions are translucent.
Add turmeric, mustard, cook until the mustard seeds splutter and then add the beans to the pan.
Maintain low-heat and stir-fry the beans for 5 minutes or until they are soft, season with salt.
Once the green beans are soft, add the shredded coconut to the pan, combine and cook for 5 minutes over low-medium heat.
Taste and serve warm with your rice and curry meal.
vegan green beans and coconut stir-fry.
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 2 tablespoons of oil
- 5-6 curry leaves
- 3 cloves of garlic
- 1 teaspoon of mustard seeds
- 1/2 teaspoon of turmeric powder
- 1 teaspoon red chilli flakes
- 250 g fresh green beans cut into smaller pieces(1/2 inch or smaller).
- 1/2 cup of freshly grated coconut
- 2 tablespoons of lime juice(optional and to be used for as needed)
Instructions
Wash, remove the string and cut the beans into 1/2 inch pieces.
HOW TO MAKE THE COCONUT
AND GREEN BEAN STIR-FRY.
Place a frying pan over low-medium heat and pour in the oil.
Add curry leaves, onions, garlic cook the ingredients until onions are translucent.
Add turmeric, mustard, cook until the mustard seeds splutter and then add the beans to the pan.
Maintain low-heat and stir-fry the beans for 5 minutes or until they are soft, season with salt.
Once the green beans are soft, add the shredded coconut to the pan, combine and cook for 5 minutes over low-medium heat.
Taste and serve warm with your rice and curry meal.
Made this recipe?
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 191Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 74mgCarbohydrates: 18gFiber: 5gSugar: 10gProtein: 2g
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Alie
Wednesday 15th of July 2020
Hi. I don’t see onions on the ingredient list, but you mention it in the recipe. Can you update the onion quantity needed? Also, are the curry leaves supposed to be fresh or dried? Thanks for the help!
jehan
Wednesday 15th of July 2020
Hi Alie, Thank you for letting me know, will amend mistake. you will need one medium-sized onion. I use fresh curry leaves, dried is fine as well, if you are unable to find curry leaves, substitute with a bay leaf hope this helps. regards, J