Boonchi Curry – Sri Lankan Green Bean Curry

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Last Updated on August 17, 2021 by Chef Mireille

Boonchi Curry – Sri Lankan Green Bean Curry is a quick and easy vegan curry that will inspire you to get your daily veggies in! So delicious with Indian spices, coconut milk and pandan leaves (rampe).

Boonchi Curry - Sri Lankan Green Bean Curry

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A scenic 30 minute ferry ride from Manhattan and a short bus ride or 20 minute walk and you will find yourself in the Sri Lankan enclave of New York City. Restaurants and grocery stores for you to find every Sri Lankan food product to make your own Sri Lankan meals at home. Once the weather gets warmer, its a great way to spend a foodie focused afternoon. Check out this post to see what foods you might enjoy and encounter in Staten Island’s Sri Lankan enclave. (It’s a really old post so due excuse the poor quality of the photos. Looks like it’s time for me to update that post. Guess I’ll be taking the ferry soon.)

This easy curry was made easier by using store bought Sri Lankan Curry Powder. Sri Lankan Curry Powders are sold in different forms. You can either purchase raw or roasted curry powder. For this recipe, I used roasted curry powder. For those who live in NY, you can get this at Lanka Grocery or Kalustyans.

Online Resources for Sri Lankan Curry Powder

One of the major differences between Indian curries and Sri Lanka is the use of rampe, also known as pandan in other Southeast Asian countries. The unique flavor of pandan is added to many both savory and sweet dishes. It is also included in their curry powders.

How to make Sri Lankan Green Bean Curry

Boonchi 2 -edit

Serve with Turmeric Rice.

Boonchi 4 -edit

Boonchi Curry - Sri Lankan Green Bean Curry
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5 from 1 vote

Boonchi Curry – Sri Lankan Green Bean Curry

A delicious vegan curry made with green beans and coconut milk.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Sri Lankan
Servings: 4 people
Calories: 255kcal


  • 3 tablespoons oil
  • 3 finely chopped garlic cloves
  • 1 tablespoon finely chopped ginger
  • 2 finely chopped green chiles
  • 1 strand curry leaves
  • 1 thinly sliced onion
  • 1 lb. haricot verts or green beans
  • 5 teaspoons Sri Lankan curry powder
  • 1 teaspoon ground turmeric
  • 2 rampe/ pandan leaf
  • 1 cup coconut milk
  • salt to taste


  • In a wok or deep skillet, heat oil.
  • Add garlic, ginger and chiles. Fry for 30 seconds.
  • Add curry leaves and onion.
  • Saute for 5 minutes, until the onions start to change color.
  • Add green beans, curry powder, turmeric and rampe. Stir fry for a few minutes.
  • Add ½ cup of water, cover and steam for 10 minutes.
  • Add coconut and cook for 5 minutes on high heat.
  • Add salt and stir to combine.
  • Turn off flame, cover and let it rest for 5 minutes.
  • To serve, discard rampe leaves.


Calories: 255kcal | Carbohydrates: 13g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Sodium: 16mg | Potassium: 425mg | Fiber: 4g | Sugar: 5g | Vitamin A: 783IU | Vitamin C: 17mg | Calcium: 63mg | Iron: 3mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
Boonchi 1 -edit

This Boonchi Curry was part of a Sri Lankan Thali that included:

Mutton Curry
Turmeric Rice
Tuna Krokets
Coconut Sambol

Sri Lankan Thali -edit

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Reader Interactions


  1. Love the Indian version of beans and it is a great hit with all my friends. I am going to see if I can get Pandan here. Can’t wait to try this out. Lovely pics Mir!

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