Article: published on 9 September 2026

On Wednesday 9th September, MasterChef 2024 winner Brin Pirathapan joined us in the studio to share his one-pot Sri Lankan coconut and green bean curry. Inspired by the dishes Brin grew up eating with his family, this simple vegan curry is packed with flavour and makes the most of green beans while they're in season. It's an easy, affordable dish that's perfect for using up green beans that are looking a little past their best.

Ingredients (serves 2)

200g green beans, sliced in half on an angle

1 tbsp sunflower oil

¼ tsp black mustard seeds

¼ tsp fennel seeds

2 dried red chillies, diced

4 cloves of garlic, diced

15 curry leaves

1 brown onion, diced

¼ tsp turmeric

100ml coconut milk

½ lime, sliced

Salt and black pepper, to taste

Splash of water

Method

1. Heat the oil in a medium sauté pan over a medium-high heat. Add the black mustard seeds and fennel seeds and cook until the mustard seeds begin to pop.

2. Add the dried red chillies, garlic and 10 of the curry leaves, stirring to release their aromas.

3. Add the diced onion and cook for a couple of minutes, stirring occasionally.

4. Add the green beans, turmeric and a sprinkle of salt. Stir well to coat the beans in the spices, then cover with a lid and cook for a few minutes until they begin to soften.

5. Remove the lid and add the coconut milk and a splash of water. Stir well, then turn the heat up to high and cook until the beans are completely tender.

6. Turn off the heat and add the remaining 5 curry leaves, a few cracks of black pepper and the juice of half a lime. Stir through.

7. Serve with packet rice. If you'd like to add extra protein, the curry can also be served alongside chicken!