This is a fantastic recipe for a wonderfully vegan and traditional Sri Lankan curry from one of my mum's best friends. We have also just released some Rishi's Kitchen merch at this link: Rishiskitchen.com by JackedOnCoffee | Redbubble Also if you scroll down far enough you will find an extra-special apron which is my personal favourite.
Ingredients:
300-500g runner beans, cut diagonally
2 medium-size potatoes, cut into cubes
2 tbsp vegetable oil
I medium size onion, chopped
2-3 cloves of garlic, finely chopped
½ teaspoon mustard seeds
¼ pint coconut milk (or enough to cover the beans and potato)
½ tablespoon of Sri Lankan roasted curry powder (if you can’t obtain this, use mild curry powder)
½ teaspoon salt
½ teaspoon of turmeric
½ teaspoon chilli powder
10 curry leaves
Directions:
Top and tail the beans and cut diagonally. Heat the oil in a wok or shallow medium-size frying pan. Add the mustard seeds, garlic, and onion and fry for approx. 1 minute. Add the potato and fry for a few minutes, add the curry powder and then add the beans, curry leaves and fry on a medium heat for approx. 5 minutes until they are half cooked. Add turmeric and chilli powder then add coconut milk sufficient to cover the ingredients and reduce the heat. Add salt to taste and simmer until the liquid reduces and the beans and potatoes are cooked through. If the liquid reduces too quickly, simply add more coconut milk.
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