Carrots and green Beans curry(Sri Lankan, vegetarian).

Ingredients

• Ingredients mentioned below use standard measuring cups and spoons.
• 250 g of beans
• 250 g carrots
• 3 tablespoons of oil
• a sprig of curry leaves
• 2-3 garlic cloves sliced thin
• 1 medium-sized onion finely sliced
• 1 teaspoon of turmeric powder
• 1 teaspoon of mustard seeds
• 1/2 teaspoon of chilli flecks(optional)
• 1/2 cup of Water
• 1/2 cup of thick coconut milk

Instructions

1. 1

   Trim Beans(250g), cut lengthwise exposing the seeds inside...: Trim Beans(250g), cut lengthwise exposing the seeds inside and set aside.

2. 2

   Cut the top and the end of the...: Cut the top and the end of the carrots(250g) and peel the skin, then cut them into thin circles and halve them. set aside.

3. 3

   Place a pan over medium heat, pour oil(3...: Place a pan over medium heat, pour oil(3 tbsp), add the curry leaves( a sprig), onions(1 medium), and garlic slices(2-3 cloves sliced).

4. 4

   Sauté for 2-3 minutes until they turn translucent.

5. 5

   Add turmeric powder(1 tsp), mustard seeds(1 tsp), and...: Add turmeric powder(1 tsp), mustard seeds(1 tsp), and temper all the ingredients in the pan until they turn slightly golden brown.

6. 6

   Include the carrots and sauté with the onions...: Include the carrots and sauté with the onions and spices for 2-3 minutes over medium heat.

7. 7

   Add the beans to the curry and sauté...: Add the beans to the curry and sauté for a further 3 minutes, season with salt.

8. 8

   Pour in the water(1/2 a cup)and let the...: Pour in the water(1/2 a cup)and let the curry simmer for 5-10 minutes over medium heat.

9. 9

   Once the water reduces by half, pour in...: Once the water reduces by half, pour in the coconut milk(1/2 a cup)and cook until gravy turns thick over medium heat.

10. 10

    Depending on how much of the thick gravy...: Depending on how much of the thick gravy you need, remove the curry from the stove season with salt if necessary.