Spicy Beans with Carrot and Coconut Recipe

Name: Spicy Beans with Carrot and Coconut
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 18 ounces extra-fine haricot verts (young green beans), topped and tailed (about 3 1/24 1/2 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; 1/4 teaspoon ground cardamom; 4 ounces carrots, coarsely grated (about 3/4 cup); 3/4 cup vegetable broth; 1/2 cup dry, unsweetened coconut; 1/4 cup chopped roasted hazelnuts; 2 tablespoons chopped cilantro

Servings: persons

18 ounces extra-fine haricot verts (young green beans), topped and tailed (about 3 1/24 1/2 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
1/4 teaspoon ground cardamom
4 ounces carrots, coarsely grated (about 3/4 cup)
3/4 cup vegetable broth
1/2 cup dry, unsweetened coconut
1/4 cup chopped roasted hazelnuts
2 tablespoons chopped cilantro

1
1 Steam the beans for about 4 minutes until just tender, then set aside.
2
2 Heat the oil in a frying pan, add the mustard seeds, cover and cook over medium heat until the seeds start to pop.
3
Add the chile, onions, garlic, ginger, turmeric, and cardamom.
4
Cook, stirring, for 4 minutes until the onions start to soften.
5
3 Add the carrots, broth, and coconut, and cook for 5 minutes.
6
4 Finally add the beans, hazelnuts, and cilantro and cook for 1-2 minutes to infuse the flavors and warm the beans.
7
5 Serve with rice or grilled or roast meats or fish.

176

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 18 ounces extra-fine haricot verts (young green beans), topped and tailed (about 3 1/24 1/2 cups), 2 tablespoons peanut or vegetable oil, 1 teaspoon black mustard seeds, 1 chile, seeded and finely chopped, and more.

Yes, Spicy Beans with Carrot and Coconut falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Beans with Carrot and Coconut

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