← Back to Search Results
sauteeing Indian
Spicy Beans with Carrot and Coconut Recipe-3059

Photo by:
Comments: 0
 

Recipe

Influenced by Indian cooking and full of wonderful spices and aromas, this recipe gives beans a much needed wake-up call. Lightly roasting the hazelnuts improves their flavor and if you are a vegetarian, the nuts are a good alternative source of iron. If you are allergic, leave them out and use vegetable oil instead.

Yield: Serves 6-8

Ingredients

  • 18 ounces extra-fine haricot verts (young green beans), topped and tailed (about 3½–4½ cups)
  • 2 tablespoons peanut or vegetable oil
  • 1 teaspoon black mustard seeds
  • 1 chile, seeded and finely chopped
  • 2 small onions, finely sliced
  • 2 garlic cloves, finely chopped
  • 2 teaspoons grated ginger
  • 1 teaspoon ground turmeric
  • ¼ teaspoon ground cardamom
  • 4 ounces carrots, coarsely grated (about ¾ cup)
  • ¾ cup vegetable broth
  • ½ cup dry, unsweetened coconut
  • ¼ cup chopped roasted hazelnuts
  • 2 tablespoons chopped cilantro

Directions

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.


© Anthony Worrall Thompson
 

Nutritional Information

Nutritional information is provided by the author.

Per portion: 124 cal., 10g fat, 2.9g sat.fat, 0.20g sodium, 7g carbohydrate

 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
baked-explorations Baked Explorations
by Matt Lewis
down-home-with-the-neelys-a-southern-family-cookbook Down Home with the Neelys: ...
by Gina Neely, Pat Neely
a-new-way-to-cook A New Way to Cook
by Sally Schneider
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?