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Spicy Beans with Carrot and Coconut

  • 6servings

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Source: www.cookstr.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, H, E
MineralsCopper, Chromium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 18 ounces extra-fine haricot verts (young green beans ), topped and tailed (about 3 1/24 1/2 cups)

  2. 2 tablespoons peanut or vegetable oil

  3. 1 teaspoon black mustard seeds

  4. 1 chile , seeded and finely chopped

  5. 2 small onions , finely sliced

  6. 2 garlic cloves, finely chopped

  7. 2 teaspoons grated ginger

  8. 1 teaspoon ground turmeric

  9. 1/4 teaspoon ground cardamom

  10. 4 ounces carrots , coarsely grated (about 3/4 cup)

  11. 3/4 cup vegetable broth

  12. 1/2 cup dry, unsweetened coconut

  13. 1/4 cup chopped roasted hazelnuts

  14. 2 tablespoons chopped cilantro

Instructions Jump to Ingredients ↑

  1. Steam the beans for about 4 minutes until just tender, then set aside.

  2. Heat the oil in a frying pan, add the mustard seeds, cover and cook over medium heat until the seeds start to pop. Add the chile, onions, garlic, ginger, turmeric, and cardamom. Cook, stirring, for 4 minutes until the onions start to soften.

  3. Add the carrots, broth, and coconut, and cook for 5 minutes.

  4. Finally add the beans, hazelnuts, and cilantro and cook for 1-2 minutes to infuse the flavors and warm the beans.

  5. Serve with rice or grilled or roast meats or fish.

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