Green Beans with Coconut

, from Issue #18. September, 2015
Photography by Nick Tresidder.
Green Beans with Coconut

Serves: 6


400 grams green beans, stems trimmed
2 tablespoons vegetable oil
1 small onion, finely chopped
2 cloves garlic, crushed
½ teaspoon turmeric
2 teaspoons cumin seeds
1 tablespoon mustard seeds
3 stalks curry leaves
1 red or green chilli, seeded and thinly sliced
¾ cup long thread coconut
1 teaspoon sea salt
1 cup hot water


Heat the oil in a sauté pan over a medium heat. Add the onion, garlic and turmeric and fry until soft. Add the cumin, mustard seeds, curry leaves, chilli, coconut and the salt. Stir and cook for a couple of minutes. Add the beans and water and turn to coat in the coconut mixture. Bring to the boil then simmer until the beans are tender and the water has evaporated, stirring occasionally. Season. 

Menu: Serve with Spiced Nuts, Garam Masala and Lime Roasted Chicken, Fresh Tomato, Ginger and Herb SaladSautéed Potatoes with Tomato, Cumin and DillCrisp Skinned Salmon with Coconut Curry Sauce, and Saffron and Cardamom Custards with Poached Apricots to finish.