Recipe by: Ravina Bhojwani

Source: Om Cooking, by Ravina Bhojwani

green bean and coconut curry


  • 600 g French green beans
  • 1 – 2 green chilies, finely chopped
  • 1 red onion, finely chopped
  • 1 tsp red chili powder
  • 2 tsp coriander powder
  • 2 sprigs curry leaves
  • 1 stalk lemon grass
  • 1 stick cinnamon
  • 150 g cashew nuts
  • 2 ½ cups thin coconut milk (second press, or coconut milk as in the grocery stores)*
  • 1 cup thick coconut milk (first press, or slightly diluted coconut cream bought from the grocery store)*
  • Salt to taste


  • Soak the cashew nuts in water for ½ hour.
  • Take the strings off the green beans and slice the beans diagonally.
  • Cook the beans in a large pot with all the ingredients except the cashew nuts and the thick coconut milk over a medium fire until the beans are almost cooked, ~ 15 mins.
  • Add in the cashew nuts and the thick coconut milk.
  • Bring to a boil and simmer for 5-10 mins.
  • Serve with steamed rice.

Download PDF here: Sri Lankan Green Bean and Cashew Nut Curry Ravina Bhojwani