GREEN BEANS WITH MUSTARD SEEDS, CASHEWS AND COCONUT
This fragrant, deeply flavored green bean dish works as an intense side dish for a simple meal or as a meatless main course in its own right. Take care when adding the mustard seeds to the skillet - they can pop and jump out of the pan as they heat, so stand back. If you can't find large flakes of dried coconut (also sometimes called chips), you can substitute shredded coconut, as long as it's unsweetened. But ground coconut will be too fine to add the necessary texture.
Provided by Melissa Clark
Categories vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place a large, dry skillet over medium-high heat. Add coconut flakes and toast, shaking pan occasionally, until golden, about 5 minutes. Transfer flakes to a bowl.
- Heat oil in the same skillet. Add garlic, ginger, mustard seed, turmeric, red pepper flakes and bay leaf. Cook, stirring, 1 minute.
- Stir in basil, green beans and salt. Toss well to coat in oil and seasonings.
- Add 1/3 cup water, cover partly and reduce heat to medium. Cook until beans are tender, about 8 minutes. Uncover and continue cooking until most of the liquid has evaporated and the beans are wilted and lightly colored. Toss in cashews and coconut flakes. Serve over rice, with lime wedges.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 369 milligrams, Sugar 2 grams, TransFat 0 grams
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Abid Ali berhmani
[email protected]I love the combination of flavors in this dish. The mustard seeds, cashews, and coconut milk all work together perfectly.
Waleed Ur Rehman
[email protected]This dish is a great example of how simple ingredients can come together to create a delicious meal.
Sohib Jutt
[email protected]I'm always looking for new ways to cook green beans and this recipe is a keeper. It's so flavorful and easy to make.
Johanna Raisibe
[email protected]This recipe is a great way to use up leftover green beans. I always have a few leftover after making a roast or grilling some steaks.
power on
[email protected]I made this dish for a potluck and it was a hit! Everyone loved it.
MD SEBLO AHAMED
[email protected]This is a great recipe for a healthy side dish. The green beans are cooked perfectly and the sauce is light and flavorful.
Tapika Nkwazi
[email protected]I'm not a big fan of coconut milk, so I substituted it with almond milk. It was still delicious!
adenike anthonia
[email protected]This dish was a bit too spicy for me, but my husband loved it. I think next time I'll use less mustard seeds.
Anabelle Garcia
[email protected]I love this recipe! It's so easy to make and it's always delicious. I usually add a little bit of red pepper flakes to give it a little bit of a kick.
Christine Ndungu
[email protected]This is a great recipe! I've made it several times and it's always a crowd-pleaser. The mustard seeds and cashews add a nice crunch and the coconut milk gives it a creamy flavor.
Ajele Idris
[email protected]I made this dish last night and it was a hit! My family loved it. The green beans were cooked perfectly and the sauce was delicious.
Sujit Sah
[email protected]This dish was amazing! The flavors were so well-balanced and the mustard seeds added a nice pop of flavor. I will definitely be making this again.