Spicy Green Beans

Vegetables and Salads  

Ingredients

250 gm Green beans
1 Tbsp Olive oil
� tsp Mustard seeds
1 Chilli
1 Onions
1 Garlic cloves
1 tsp Root ginger
� tsp Turmeric
1 pinch Cardamon
50 gm Carrots
85 ml Stock
13 gm Desiccated coconut
1 Tbsp Coriander leaves
Salt
Black pepper

Method

Cook the prepared green beans in salted boiling water. Heat the oil in a frying pan and add the mustard seeds, cooking until they pop. Add the finely chopped chilli, onion and garlic and the grated ginger. Then add the spices. Cook for 4 minutes until soft. Add the coarsely grated (or julienned) carrot, coconut and stock and cook for a further 5 minutes. Add the cooked beans and chopped coriander leaves and cook to warm the beans. Serve.

Notes

If you do not like hot chilli, de-seed it and use less.

Acknowledgements

Antony Worrall Thompson

24 Sep 2023
Shirl Seath