Sri Lanka Bonchi (Curried Beans)
Submitted by doc
Bonchi is a quick Sri Lankan curried beans dish simmered in coconut milk with cumin, turmeric, curry leaves, and fresh chilies. A simple vegetarian side ready in 40 minutes.
YIELD
2 servingsPREP
15 minCOOK
25 minREADY
40 minBonchi might be one of the simplest Sri Lankan curries you can make, and that simplicity is exactly why it works so well.
Fresh beans get a quick cook in fragrant coconut milk with curry leaves, cumin, and turmeric. A hit of fresh chili brings gentle heat that builds without overwhelming the natural snap of the beans.
The whole thing comes together in about 40 minutes, making it an easy weeknight side you can put on repeat.
Serve it alongside rice, a meat curry, and some pol sambol for a proper Sri Lankan rice-and-curry spread.
Kitchen Tips
- Cut the beans into bite-sized pieces so they cook evenly and are easy to scoop with rice
- Use thick coconut milk rather than light for a richer, creamier sauce
- Don’t overcook the beans; they should still have a slight snap to them
Variations
- Swap green beans for long beans or yard-long beans for a more traditional take
- Add a handful of dried Maldive fish flakes for umami depth
- Stir in a spoonful of roasted curry powder at the end for a smokier finish
Ingredients
Directions
Wash and trim the beans as desired.
Chop the onion and chile.
Heat the oil and fry the onion and curry leaves until fragrant.
Add the beans, chile, powder, cumin and turmeric and cook for 3 minutes.
Add the coconut milk and cook until the beans are soft.
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