Potato and Green Bean Curry (Sri Lankan, Vegetarian)

 Potato and Green Bean Curry (Sri Lankan, Vegetarian)

This potato and green bean curry is a simple, flavorful Sri Lankan vegetable dish that’s perfect with a bowl of rice.

Cooked in creamy coconut milk, this curry is gluten-free, vegan, and vegetarian, making it a versatile option for any meal. It’s a classic addition to a Sri Lankan rice-and-curry spread, commonly referred to as a “kirata” (coconut milk-based dish). These curries are intentionally kept mild and creamy to complement spicier dishes on the plate.

That said, some of us enjoy adding a few green chilies for a bit of heat, but you can easily adjust the spice level to suit your taste.

Why This Recipe Needs Attention

Although this recipe is straightforward, cooking potatoes and green beans together requires a little extra care. Potatoes are a root vegetable and take longer to cook, while beans cook much faster—usually within 20-30 minutes. Timing the cooking process correctly ensures both vegetables are perfectly cooked without turning mushy.

A Curry for Everyone

Whether you’re preparing a full Sri Lankan meal with five or six dishes or just looking for a simple vegetable curry, this recipe is adaptable to your needs. It’s a great entry point for beginners while still being a staple for seasoned cooks.

Enjoy this creamy, comforting curry as part of your Sri Lankan-inspired meal! 🌴🍛