Green Beans with Chilli and Coconut

, from Issue #37. September, 2015
Photography by Manja Wachsmuth.
Green Beans with Chilli and Coconut

Add a spicy twist to your green beans. This perfect mix of chilli and coconut will add all kinds of new flavours to any meal.


Serves: 4-6


400 grams round green beans, stem end removed
3 tablespoons vegetable oil
1 teaspoon yellow mustard seeds
1 teaspoon cumin seeds
1 small red onion, finely chopped
2 cloves garlic, crushed
1 teaspoon ground turmeric
1-2 long red chillis, seeded and thinly sliced
¼ cup long thread coconut
sea salt


Slice the beans on the diagonal into long pieces.

Heat the vegetable oil in a large sauté pan and gently cook the mustard and cumin seeds, onion, garlic, turmeric and chillis until the onion is soft. Add the coconut and beans, season well then add ¼ cup of water and toss everything together. When the water has evaporated keep adding a little more water and toss the beans occasionally until crisp tender. Transfer to a serving platter and serve hot.