In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.
Coconut Green Beans
Hello everyone,
Delightfully the focus this week is for a recipe which can be enjoyed as an easy supper. A delicious ‘end of the day’ meal which is quick and easy to make, and of course nutritious and tasty to eat. The recipe I share with you all is for Coconut Green Beans. Vegan-friendly and all that’s needed to make the meal perfect, is a bowl of cooked rice.
Enjoy!
Serves 4 | Preparation time: 10 minutes | Cooking time: 20 minutes | Stove Top Cooking
INGREDIENTS
- 1 small onion – red or white, chopped
- ½ tsp turmeric powder
- 1 large piece of fresh ginger – peeled and roughly chopped
- 4 cloves of garlic
- 2 tbsp coconut oil – or quality vegetable oil
- 2 tsp black mustard seeds
- 5 curry leaves – fresh or dried
- 1 tbsp mild curry powder
- 1 x 400g can coconut milk
- 1 cinnamon stick
- 2-3 whole red dried chillies
- 300g runner beans – string removed and sliced
- 1 large lemon – juice only
- Seasoning to taste – salt and black pepper
INSTRUCTIONS
1. Make onion paste
In a blender, combine onion, turmeric, ginger, garlic, pinch of salt and 1 tbsp of coconut oil.
2. Begin cooking
Heat remaining oil in a large shallow pan.
Throw in the mustard seeds and curry leaves and toast until seeds crackle.
Now add the onion paste and cook until sticky.
Stir through the curry powder.
Pour in the coconut milk, add cinnamon stick and chillies.
Bring to a simmer.
Add all the green beans.
Taste to check the seasoning and add all the lemon juice.
Cook until beans are soft and tender.
3. Serve!
Take to the table hot. Enjoy with cooked rice and Asian breads.
SEE HOW ITS DONE:
View this post on Instagram
JULES TIPS
Any type of green beans works well in this recipe, frozen or fresh.
Can be made ahead of time and reheated. Left overs are great the next day.
