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a bowl of green beans curry with potatoes and coconut milk

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
Cook Time 25 minutes
Total Time 30 minutes
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.