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spicy-beans-with-carrot-and-coconut

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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

 

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