Sri Lankan Green Bean, Potato, and Cashew Nut Curry Recipe

When I was watching Rick Stein on his Far Eastern Odyssey series, he made this incredible Sri Lankan green bean, potato, and cashew nut curry. Each episode took him to amazing countries like India, Thailand, Cambodia, and Vietnam. It made me want to visit those places even more! Even though Rick doesn’t cook a lot of vegetarian food, his dishes still transport you to those far-off lands.

The original recipe didn’t include potatoes, only 300 grams of cashew nuts. But who has that many cashews lying around? So, I added some baby new potatoes to the dish. It’s a great addition because it eliminates the need for rice as a side dish. This means less cooking and cleaning up; a win-win situation!

Do you ever wonder if making your own Sri Lankan curry powder is worth the effort? Well, let me tell you, it absolutely is. All you have to do is toast the whole spices and then grind them up. You can use a spice grinder, coffee grinder, or even a mortar and pestle. Personally, I used a battery-operated pepper mill, which took a bit longer, and my powder wasn’t exactly a powder, but hey, I ended up with a cute little jar of homemade Sri Lankan curry powder that I can use whenever I want a quick and delicious dinner.

And speaking of Sri Lankan curry, let me share with you a recipe for a mouthwatering Green Bean, Potato, and Cashew Nut Curry that you can make with your very own curry powder.

Now, let’s talk about the curry powder itself. Here’s the recipe:

(Note: I halved the original recipe, but feel free to double it if you want more.)

• 1 tablespoon coriander seeds
• 1/2 tablespoon cumin seeds
• 1/2 tablespoon fennel seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 tablespoon black peppercorns
• 1/2 tablespoon black mustard seeds

To make Sri Lankan curry powder, you’ll need:

• 3 green cardamoms
• 1/2 cinnamon stick
• 1 tsp dried chili flakes
• 1/2 tsp rice

I love toasting these spices in a dry pan. The heat brings out their amazing flavors and aromas. Once they start popping and releasing their scents, I know they’re ready. After toasting, let them cool a bit, then grind them up in a spice grinder or mortar & pestle. Store the freshly ground Sri Lankan curry powder in an airtight jar, keeping it in a cool and dry place.

Now, let’s get into making the curry!

• 2 tbsp vegetable oil (or coconut oil)
• 2 tbsp ground cinnamon
• 6 cloves garlic, crushed
• 1 tbsp minced ginger
• 1 green chili, finely chopped
• 1 stick lemongrass, bruised & finely chopped
• 2 tbsp Sri Lankan curry powder (see above)
• 1 tsp turmeric
• 1 tin 400 ml coconut milk (I used low-fat)
• about 400 ml veg stock
• You’ll need a handful of curry leaves (if you can find them)
• 200 grams of green beans, trimmed and cut into thirds
• 350 grams of baby new potatoes, quartered
• 150 grams of cashew nuts, plus extra for garnish
• 1 tablespoon of palm sugar (or brown sugar)
• 1 lime, juiced (half of it) and the other half cut into wedges
• Salt to taste
• 1 teaspoon of cornflour, for thickening if necessary

First, let’s heat the oil in a large pan or wok over medium heat. Then, add in the cinnamon, garlic, ginger, chili, lemongrass, turmeric, and Sri Lankan curry powder. Fry them until their amazing aromas develop, but be careful not to let them burn. Now, it’s time to add the coconut milk. Fill up the coconut milk tin with vegetable stock and pour it in as well. Give it all a good mix.

Let’s make a delicious curry together! First, we’ll need some potatoes, green beans, curry leaves, and cashew nuts (remember to save some for garnish). Now, put all the ingredients into a pot and bring it to a boil. Don’t forget to season it well with salt, and then add the sugar and lime juice for that extra flavor.

Once it’s boiling, turn down the heat and let it simmer for about 25-30 minutes, or until the potatoes are nice and tender. If the curry seems a bit too watery, don’t worry. Simply mix a teaspoon of cornflour with a few tablespoons of water until it’s dissolved, and then stir this mixture into the pot. Cook it for a few more minutes, and you’ll see it thicken up.

Now, it’s time to serve our curry. Get some warm bowls ready and ladle the curry into them. For an extra touch, sprinkle some more toasted cashew nuts on top and add a few lime wedges. This will give your curry an amazing burst of flavor. Enjoy your homemade curry!