Carrot, Beans and Chickpeas Curry කඩල, කැරට් සහ බෝන්චි එකට උයලා


My son loves to eat noodles and when I make noodles for him, I add carrots and beans to it. Most of the days, I have left over carrots and beans which just sit there in my fridge because I don’t have enough of them to make one dish of each. Sometimes, I use them to make fried rice, but I can’t make fried rice all the time. So, I created this healthy and colourful recipe for my family to eat. I thought of sharing it with you all today as it is an easy recipe which help you eat 2 vegetables and chickpeas at once. I served this side dish with chicken curry and steamed rice.


  • 400 g of canned chickpeas
  • 1 medium size carrot
  • 8-9 green beans
  • ½ medium size onion
  • ¼ mustard seeds
  • ¼ red chilli powder
  • ½ coriander powder
  • ½ sri Lankan raw curry powder
  • 1 ½ cup of water
  • 1 cup of coconut milk
  • One small cinnamon stick
  • Some curry leaves
  • Cooking oil
  • Salt to taste



On medium heat, warm oil and add mustard seeds. Wait until they pop. Add curry leaves, cinnamon stick and sliced onions and stir fry. There will be a really nice smell. Then, add carrots and beans. Stir fry for a while. Now, it’s the time for chickpeas. Chickpeas are already quite tender as I am using canned ones. Add all the spices and salt to the stir fried ingredients. Mix well. Add water and let them cook together. Once, they are almost cooked, add the coconut milk. Mix well. Once the curry is starting to give bubbles, mix again and take out from the heat.

Enjoy !





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