Carrot and beans curry is a Sri Lankan dish and a quick and easy vegetarian, vegan curry.

A coconut milk-based curry with creamy coconut gravy.

Mildly spiced recipe for kids to enjoy or to accompany spicy meat curries on your menu.

carrot and beans curry, a vegetarian curry.

Here’s a great way to get the kids and adults alike to enjoy their vegetables.

The beans and carrots cooked in the rich creaminess of the Coconut milk curry add additional flavour.

If you have picky eaters who move their vegetables to the edge of their plate, try serving this dish.

It’s also a great way to introduce curries to their meals.

TRY THIS-serve a bowl of rice, add this vegetable milk curry, and Poppadoms crushed over it.
This was my no-fuss meal for the kids when they were young.

What to serve with carrot beans curry.

You can add this vegetarian carrot and beans curry to any of your rice and curry menus.

Try this vegetarian recipe with,

Rice dishes to serve with any of the following rice recipes.

Vegetarian dishes you can pair with carrots and beans curry.
- Sri Lankan wambatu moju(eggplant/brinjal pickle).
- Sri Lankan fried eggplant/brinjal salad.
- Easy eggplant stir fry
- Bitter gourd fry(Sri Lankan karawila sambol)
- Sri Lankan pol sambol(Coconut Sambol).

Meat, seafood, chicken vegetarian curries to pair with this carrot and beans curry.

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Utensils and appliances needed

Chopping board and knife.

medium-sized cooking pan.

More carrot and beans recipes

Storage– Store in an air-tight container, use old or glass containers. refrigerate and consume within 3 days.

freezing-avoid freezing.

Reheating– can be reheated over stovetop and microwave.

RECIPE DIFFICULTY-EASY

How to cook a carrot and Beans curry

The ingredients mentioned below use standard measuring cups and spoons.

The ingredients to make the carrot beans curry.

250g of beans

250g carrots

3 tablespoons of oil

a sprig of curry leaves

2-3 garlic cloves sliced thin

1 medium-sized onion finely sliced

1 teaspoon of turmeric powder

1 teaspoon of mustard seeds

1/2 teaspoon of chili flecks(optional)

1/2 cup of Water

1/2 cup of thick Coconut milk

Method

How to cut the carrots and beans.

Trim Beans(250g), cut lengthwise exposing the seeds inside and set aside.

Cut the top and the end of the carrots(250g) and peel the skin, then cut them into thin circles and halve them. set aside.

Place a pan over medium heat, pour oil(3 tbsp).

Add the curry leaves( a sprig), onions(1 medium), and garlic slices(2-3 cloves sliced).

Sauté for 2-3 minutes until they turn translucent.

Add turmeric powder(1 tsp), and mustard seeds(1 tsp), and temper all the ingredients in the pan until they turn slightly golden brown.

Include the carrots and sauté with the onions and spices for 2-3 minutes over medium heat.

Add the beans to the curry and sauté for a further 3 minutes, season with salt.

Pour in the water(1/2 a cup)and let the curry simmer for 5-10 minutes over medium heat.

Once the water reduces by half, pour in the coconut milk(1/2 a cup)and cook until gravy turns thick over medium heat.

Depending on how much of the thick gravy you need, remove the curry from the stove and season with salt if necessary.

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Carrots and green Beans curry(Sri Lankan, vegetarian).

Name: Carrots and green Beans curry(Sri Lankan, vegetarian).
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Sri Lankan
Ingredients: Ingredients mentioned below use standard measuring cups and spoons.; 250g of beans; 250g carrots; 3 tablespoons of oil; a sprig of curry leaves; 2-3 garlic cloves sliced thin; 1 medium-sized onion finely sliced; 1 teaspoon of turmeric powder; 1 teaspoon of mustard seeds; 1/2 teaspoon of chilli flecks(optional); 1/2 cup of Water; 1/2 cup of thick coconut milk

Yield: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Carrots and green Beans curry(Sri Lankan, vegetarian).A coconut milk based curry.

Mildly spiced recipe for kids to enjoy or to accompany spicy meat curries in your menu.

Ingredients

Ingredients mentioned below use standard measuring cups and spoons.
250g of beans
250g carrots
3 tablespoons of oil
a sprig of curry leaves
2-3 garlic cloves sliced thin
1 medium-sized onion finely sliced
1 teaspoon of turmeric powder
1 teaspoon of mustard seeds
1/2 teaspoon of chilli flecks(optional)
1/2 cup of Water
1/2 cup of thick coconut milk

Instructions

How to cut the carrots and beans.

Trim Beans(250g), cut lengthwise exposing the seeds inside and set aside.
Cut the top and the end of the carrots(250g) and peel the skin, then cut them into thin circles and halve them. set aside.

How to cook the carrot beans curry.

Place a pan over medium heat, pour oil(3 tbsp), add the curry leaves( a sprig), onions(1 medium), and garlic slices(2-3 cloves sliced).
Sauté for 2-3 minutes until they turn translucent.
Add turmeric powder(1 tsp), mustard seeds(1 tsp), and temper all the ingredients in the pan until they turn slightly golden brown.
Include the carrots and sauté with the onions and spices for 2-3 minutes over medium heat.
Add the beans to the curry and sauté for a further 3 minutes, season with salt.
Pour in the water(1/2 a cup)and let the curry simmer for 5-10 minutes over medium heat.
Once the water reduces by half, pour in the coconut milk(1/2 a cup)and cook until gravy turns thick over medium heat.
Depending on how much of the thick gravy you need, remove the curry from the stove season with salt if necessary.