I first came across this recipe at a Nepalese restaurant, and I really liked the combination of crispy green beans with the richness of coconut. Subtle Indian spices were also a perfect addition. I loved it so much, I decided to attempt something similar at home. It was a spur of the moment decision to recreate this dish on Boxing day, I thought it would make a perfect accompaniment to the main dishes. My guests loved it so much, they all asked for the recipe, but had to wait until I cooked it again, and measured. I finally got to remake it and now everyone can enjoy it. This is super easy, and a wonderful change from the bland steamed green beans. You will love it too.
I top up this dish with activated raw almonds which I then lightly pan fry just to warm them up and dry them a bit.You can use dry slivered almonds which you can also pan roast and sprinkle on top, but I really like this fresh almond taste with this dish.
Serves 6 as a side dish
Preparation 15 minutes
Cooking 15 min
500g green beans
2 tablespoons raw coconut oil
1 tablespoon finely diced ginger
3 finely diced cloves of garlic
2 teaspoons mustard seeds
1 teaspoon turmeric
1/2 teaspoon cumin powder
1/4 teaspoon white pepper
1/4 cup coconut cream (organic)
1/4 cup raw almonds
Soak almonds overnight, but if you forget you can soak them in hot water for about 30 minutes, remove the skin and sliver them, then lightly pan roast them for a couple of minutes. Soaking overnight will result in plump almonds. Snap off the ends of green beans, this might take about 10 minutes, and wash them. If they are too long then cut in half, otherwise leave them full length. Dice ginger and garlic. Heat a non stick wok or large pot, add 1 tablespoon only of coconut oil, garlic, ginger and spices. Pan fry for about 30 seconds or so, keep heat on low to medium, make sure you don’t burn the garlic, only just so it changes in colour and spices are fragrant.
Add the other tablespoon of coconut oil and the green beans. Toss well in spices. Keep on tossing until beans are well coated. Cover the pot with a lid for about 5 minutes, the beans need to stay crispy and green in colour, when ready add the coconut cream and toss together, let it thicken. Turn the heat off. Make sure the coconut cream does not over boil. Sprinkle the almonds on top. Serve as a side dish.