Green Bean Mallum

In South India and Sri Lanka it’s common to have a small dish of fresh vegetables to accompany a more substantial curry. Green beans are easy to come by fresh or frozen, so you can whip this up any time. Vegan, Gluten Free


1 teaspoon rapeseed oil 
300g green beans, topped, tailed and cut into 1.5cm pieces
3 garlic cloves, peeled and crushed 

2-4cm piece ginger – grated.
1 green chilli, very finely chopped 
2 tablespoons fresh lime juice 
⅓ teaspoon salt 
3½ tablespoons desiccated coconut


  1. Heat the oil in a non stick pan then add the green beans. Cook slowly, turning occasionally until they start to brown.
  2. Add the garlic, ginger and chilli, stir well and cook for a couple of minutes until just browning (or starting to stick).
  3. Add the coconut, salt and lime juice. Stir well.
  4. If very dry, add some extra water. (you can do this again if needed, as it will boil off quickly).
  5. Cook for another 2-5 minutes while the coconut and spices give out their flavour, then serve.

Pictured to the right of Beetroot and coconut curry with Tamarind dahl (recipe to follow) and Root veg, leafy green and coconut curry above

3 thoughts on “Green Bean Mallum

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s