- Course: Vegetable
- Total Time: Under 30 Minutes
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 15 Times
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.
- 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
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 is provided by the author.
Per portion: 124 cal., 10g fat, 2.9g sat.fat, 0.20g sodium, 7g carbohydrate
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