Green beans with coconut

I have three recipes for green beans with coconut. This is a very easy version.

INGREDIENTS:

  • 1 lb green beans in 1 inch lengths
  • 2oz grated coconut
  • 4 tbsp chopped coriander leaf
  • 1 pinch asafoetida
  • 1 chopped green chilli
  • 1/2 tsp salt
  • 6 tbsp oil
  • 2 tbsp sesame seeds
  • 1 tbsp mustard seeds
  • 1/4 tsp cayenne pepper

METHOD:

  • Combine the coconut, coriander, asafoetida, green chilli and salt in a dish.
  • Blanch the beans in boiling water for 3 minutes
  • In the oil, fry the sesame and mustard seeds together with the cayenne pepper – after about a minute, the seeds will pop, so take them off the heat at that point.
  • Add the beans to the mixture, and cook on a low heat until they are tender
  • Add the coconut mixture, and serve

 

 

Beetroot and Coconut Curry

 

Malcolm got this recipe from somewhere, no idea where. We had it tonight, cooked with beetroot from Maria’s vegetable box scheme.

INGREDIENTS:

  • 400g raw beetroot
  • 2 tbsp organic sunflower oil
  • 1/4 tsp black mustard seeds
  • 1 onion, chopped
  • 2 cloves of garlic
  • 2 hot green chillies
  • 2 bay leaves
  • 1/2 tsp ground turmeric
  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • 1/2 can organic chopped tomatoes
  • A pinch of salt
  • 100ml coconut milk
  • juice of 1 lime

METHOD:

  • Peel the beetroot, and cut into matchsticks (a mandolin is useful for this. Or just cut it up as small as you can)
  • Heat the oil in a large saucepan, and add the mustard seeds. As soon as they start jumping, add the onion, garlic and chillies. Fry on medium heat until the onion is tender.
  • Add the spices and the beetroot, fry for a further two minutes and then add the tomatoes, 250ml water and a pinch of salt.
  • Simmer for 20 minutes, stirring occasionally, until the beetroot is tender.
  • Add the coconut milk and let it simmer for another couple of minutes, until the sauce has thickened.
  • Stir in the lime juice, adjust the seasoning, and serve with rice.

Shredded cabbage with mustard seeds and coconut

For this Indian recipe, you should really use fresh coconut, but if I’ve ever bought a coconut here, it has not been that good. I’ve substituted coconut milk.

INGREDIENTS:

  • 6 tbs mustard oil or other vegetable oil
  • 2 bay leaves
  • 1 tsp whole black mustard seeds
  • A large green cabbage, around 1.5kg, cored and finely shredded
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1 fresh hot green chilli, in fine long strips
  • 50g grated coconut or 100ml coconut milk

METHOD:

  • Heat the oil in a large pan over a medium to high heat
  • Add the mustard seeds and bayleaf, and as soon as the bayleaf starts to darken and the mustard seeds start to pop, add the cabbage
  • Turn the heat to medium, then stir and cook for around five minutes.
  • Add the sugar, salt and chilli, and continue to stir and cook for a further three to five minutes
  • Turn off the heat, add the coconut, mix and serve.