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

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

big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
mexican-everyday Mexican Everyday
by Rick Bayless
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
amor-y-tacos Amor Y Tacos
by Deborah Schneider
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
baked-explorations Baked Explorations
by Matt Lewis
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
Already a member? Sign in here
Close_overlay

Sign up to 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

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?