Gentle Green Beans With Coconut

This is a gentle version of a southern Indian dish. Slightly-more-interesting-than-normal beans without overpowering a dish, or the wine you are enjoying.

 

Recipe for gentle green beans with coconut

Serves 4

Ingredients

  • 200g/7 oz trimmed green beans, cut into 2cm/1″ lengths
  • ½ tsp mustard seeds
  • about ten dried fenugreek or curry leaves (or fresh ones)
  • 1 banana shallot – peeled and chopped
  • juice and zest of half a lemon
  • 1 tsp smoked salt
  • 10 Sichuan peppercorns
  • 160 ml/⅔ cup coconut cream

Method

  1. Crush the mustard seeds and the peppercorns very roughly in a pestle and mortar, and then fry in the rapeseed oil in a wok which has a lid.
  2. Crumble the curry leaves in, and add the shallot.
  3. When the shallot has turned translucent add the green beans, cover and cook for about another ten minutes.
  4. Take the zest off the lemon.
  5. Add the coconut, lemon juice and salt and fry for a couple more minutes.
  6. Serve garnished with the lemon zest.

 

 

green beans with fenugreek

0 0 votes
Article Rating
Subscribe
Notify of
guest
0 Comments
Inline Feedbacks
View all comments

Related Posts

Knock-out cauliflower

“Fat replicas of treesbreed solid cloud;fractal belongingflowers in the slowdivision of a thought”Zoë Skoulding, A Revoloutionary Calendar This is one of the best ways…
Read More

Fabulous Flourless Cauliflower Cheese

I find flour-based sauces can be a bit, well….floury….stodgy, and mainly for that reason I seek out alternatives. See, for example, Ferragosto Lasagne Without…
Read More

Cabbage, fennel and flecks of golden saffron

The inspiration for this dish comes from an anonymous person who wrote the Liber de Coquina, ricette di cultura medievale in the 14 century –…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts