Some days you just want a healthy, flavorful curry without spending an hour in the kitchen — and that’s exactly what this green beans curry delivers. It’s coconut-rich, completely plant‑based, and packed with island‑style comfort, all with minimal effort.

This is the kind of curry that feels like a warm hug: wholesome, vibrant, and deeply satisfying without being heavy. Whether you’re plant‑based, dairy‑free, or just trying to add more healthy veggies to your week, this dish fits beautifully into any lifestyle.

Why You’ll Love This Curry

• Fiber-rich & iron-friendly – Green beans and potatoes offer fiber, vitamin C, and antioxidants that support digestion and iron absorption. 

• Simple ingredients, bold flavor – You wont need complicated or unknown spices—just turmeric and salt, chili powder or curry powder to elevate the spice level.

• Quick, easy, and budget-friendly – Ready in under 30 minutes, with pantry staples and fresh veggies. Perfect for busy weeks, for meal planning, reheats beautifully.

• Customizable and family-friendly  – Make it coconut-rich creamy or omit coconut milk for a dry-curry. Add heat o spice up or keep it mild to suit the kids. You can add chickpeas instead of the potatoes. and as per picky eaters, cook it with just the green beans, that works too.

• Vegan, vegetarian & plant-based friendly – naturally dairy-free and gluten-free.

How It’s Made 

To make this coconut-rich, green beans curry with potatoes, you’ll need ingredients that are listed below,

Step 1 – Prep the beans: Wash and trim both ends. Snap into 3–4 pieces and split vertically if desired for faster cooking. 

Step 2 – Sauté aromatics: Heat oil over high heat. Add curry leaves, sundried red chilies, and mustard seeds to sizzle, then the diced onions and minced garlic. Cook for about a minute or two until onions soften. 

Step 3 – Veggies & spices: Lower heat to medium. Stir in the diced tomatoes, green beans, diced potatoes, Maldives fish and sliced green chilies. Sauté for about 2 minutes, then add the seasonings—turmeric powder, and salt. To add spice go with chili flakes or chili powder, curry powder adds a slight flavor twist.  

Step 4 – Simmer: Cover and cook on low heat for 10–15 minutes until the beans and potatoes are tender.  

Step 5 – Finish: Once veggies are tender, stir-in the coconut milk. Cook for another minute and taste to adjust the salt. Remove from heat when done. 

Green Beans & Potato curry goes well with: 

• A bowl of steamed rice (white, red, or brown) 
• Rice and curry meal 
• Baked or grilled meat
• Lamprais meal 
• Thali meal 

Leftovers 

• Fridge: 2–3 days in an airtight container
• Meal planning: 1–2 months (for best texture, freeze without coconut milk and add it fresh when reheating)
• Reheat: Add coconut milk to warm it over the stove or microwave.

Final Thoughts

This coconut-rich green beans curry with potatoes is one of those simple, feel‑good veggie that never disappoints. It’s nourishing, flavorful, and incredibly easy to make — the kind of recipe you’ll come back to again and again on any given weeks.

If you’re looking for a plant‑based dish that’s comforting, wholesome, and full of island vibes, this one deserves a spot on your weekly menu. Enjoy it over a bowl of rice. Try it.

Green Beans and Potato Curry Recipe (Bonchi Ala Hodi)

This Sri Lankan green beans and potato curry combines tender green beans, potatoes, coconut milk, and aromatic spices into a creamy and comforting side dish. Naturally vegan and easy to prepare, it's perfect with rice, roti, and other Sri Lankan curries.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Servings: 2 servings

Course: Main dish

Cuisine: Sri Lankan

Calories: 150

Ingredients Method

Ingredients

  

• 1/2 tbsp Cooking oil
• 1 sprig Curry leaves
• 1 tsp Mustard seeds
• 1 Sundried red chili pepper
• 2 Garlic cloves minced
• 1/2 small Onion sliced
• 150g Green beans trimmed and cut into 3-4 cm pieces
• 1/4 medium Tomato diced
• 1 small Potato peeled and diced small
• 1 Green chili sliced
• 1 tsp Turmeric powder
• Salt to taste
• 1/2 tsp Chili flakes or chili powder optional
• 1/2 tbsp Maldives fish optional
• 1/4 cup Coconut milk

Method

 

1. Wash the green beans, trim both ends, and cut into 3-4 cm pieces.
2. Heat the oil in a saucepan over medium heat. Add the mustard seeds, curry leaves, and dried red chili. Let them sizzle for 30 seconds.
3. Add the sliced onion and minced garlic. Sauté until softened and fragrant.
4. Stir in the diced tomato and cook for 2 minutes.
5. Add the green beans, diced potato, sliced green chili, Maldive fish flakes (if using), turmeric powder, chili flakes, curry powder, and salt.
6. Mix everything well and cook for 2 minutes.
7. Cover and cook on low heat for 10-15 minutes, stirring occasionally, until the vegetables become tender.
8. Pour in the coconut milk and simmer for another 2 minutes.
9. Taste and adjust the seasoning if needed.
10. Serve warm with rice, roti, or other Sri Lankan curries.

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