Spicy Beans with Carrot and Coconut
Published by Stewart, Tabori & Chang
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.
Total Timeunder 30 minutes
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party
Dietary Considerationdiabetic, egg-free, gluten-free, soy free, vegetarian
Five Ingredients or LessYes
Taste and Texturesavory, spiced
Type of Dishvegetable
- 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