Flat beans Curry - Sri Lankan Style

 Flat beans Curry 


 If you’ve ever walked past a bundle of extra-wide, vibrant green pods at the market and wondered what they were, chances are you were looking at flat beans—also known as Romano beans or Italian flat beans. 

 Flat beans are instantly recognizable by their long, broad, and smooth pods, which usually stretch about 4 to 7 inches. Unlike the round, narrow green beans you may be used to, these ones have a pleasantly meaty texture and a slightly sweet, earthy flavor. When cooked, they soften beautifully, becoming silky while still holding their shape.

 Flat beans are a flavorful, versatile, and nutritious addition to any kitchen. Whether you’re exploring new vegetables or looking for a creative twist on an everyday side dish, these wide, tender pods are definitely worth a spot on your shopping list.


 Sri Lankan Flat Bean Curry

Ingredients

  • 300–350 g flat beans (Romano beans), sliced 

  • 1 medium onion, sliced

  • 2–3 garlic cloves, sliced

  • 1 small piece cinnamon

  • 1–2 green chilies, slit

  • 1/2 tsp fenugreek seeds

  • ½ tsp turmeric powder

  • 1/2 tsp Sri Lankan curry powder 

  • ½ tsp chili powder (adjust to taste)

  • ¼ tsp black pepper

  • 1 sprig curry leaves

  • 1/2 tsp Mustard seeds,(optional)

  • 1/2  cup thick coconut milk

  • ½ cup thin coconut milk or water

  • 1–2 tsp coconut oil

  • Salt to taste

     

Method

Wash the flat beans and slice 

Heat coconut oil in a pan.
Optional but recommended: add mustard seeds and let them splutter, then add fenugreek seeds.

Add sliced onions, garlic, ginger, green chilies and  curry leaves.
Sauté for 2–3 minutes until fragrant.

Add the spices to the oil.

Stir for a few seconds to toast the spices gently.


Add the sliced flat beans . Salt to taste.Mix well so everything is coated in the spices.


Cook on low heat for 8–10 minutes, until beans are tender but not mushy.


Once the beans are cooked, reduce heat to very low. Add the thick coconut milk and stir gently.
Simmer (do not boil) for 2–3 minutes until creamy.Adjust salt and seasoning.

 
 
 

Tips for Best Flavor

  • Don’t skip curry leaves as they give authentic Sri Lankan aroma.

  • Use  Sri Lankan curry powder for deep flavor.

  • Keep the thick coconut milk on low heat to avoid curdling.


 

 

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