Description
Warm, crunchy and bursting with flavour, these green beans are perfect summer, or winter. Sweet coconut plays with hot chili and warms cumin. Best of all, it can be on the table in less than half an hour.
Scale
Ingredients
- 2 tablespoons light vegetable oil (I used camelina, but canola or grapeseed work well too)
- 1 teaspoon cumin seeds
- 2 cloves garlic, crushed
- 1 tomato, diced
- 1/2 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1/4 teaspoon red chili flakes
- 1 1/2 teaspoon ground coriander
- 1/2 pound fresh green beans
- 1/2 cup coconut slices
- salt
- water, as needed
Instructions
- In a large skillet with a lid, heat the oil over high heat. When the oil begins to shimmer, add the cumin seeds. When the cumin seeds begin to sizzle, add the garlic and tomatoes. Stir and cook until the tomatoes start to soften, about 5 to 7 minutes.
- Add the turmeric, chile powder, red pepper flakes, coriander and green beans. Toss to mix well. Add about 1 or 2 tablespoons water. Cover, reduce heat and cook over medium low for about 8 to 10 minutes or until the green beans are cooked to your liking.
- Add the coconut flakes. Stir well to distribute. Taste the beans, adding salt as needed. Serve immediately.
Notes
If you can’t find fresh green beans, thaw frozen green beans.
Coconut slices can be found at Indian grocery stores. If you can’t find them, use large flake unsweetened coconut.
Modern Spice: Inspired Indian Flavors for the Contemporary Kitchen
by Monica Bhide (Simon & Schuster ©2009.)