Best Coconut Green Beans Recipes

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GREEN BEANS WITH MUSTARD SEEDS, CASHEWS AND COCONUT



Green Beans With Mustard Seeds, Cashews and Coconut image

This fragrant, deeply flavored green bean dish works as an intense side dish for a simple meal or as a meatless main course in its own right. Take care when adding the mustard seeds to the skillet - they can pop and jump out of the pan as they heat, so stand back. If you can't find large flakes of dried coconut (also sometimes called chips), you can substitute shredded coconut, as long as it's unsweetened. But ground coconut will be too fine to add the necessary texture.

Provided by Melissa Clark

Categories     vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

1/2 cup unsweetened coconut flakes or chips
2 1/2 tablespoons coconut oil
2 garlic cloves, finely chopped
2 (1/4-inch-thick) coins fresh ginger
1 teaspoon mustard seed
1 teaspoon turmeric
Large pinch red pepper flakes
1 bay leaf
5 large basil leaves, sliced into ribbons
1 pound green or wax beans, trimmed
3/4 teaspoon kosher salt, or to taste
1/3 cup chopped roasted cashews (salted or unsalted, to taste)
Cooked rice, for serving
Lime wedges, for serving

Steps:

  • Place a large, dry skillet over medium-high heat. Add coconut flakes and toast, shaking pan occasionally, until golden, about 5 minutes. Transfer flakes to a bowl.
  • Heat oil in the same skillet. Add garlic, ginger, mustard seed, turmeric, red pepper flakes and bay leaf. Cook, stirring, 1 minute.
  • Stir in basil, green beans and salt. Toss well to coat in oil and seasonings.
  • Add 1/3 cup water, cover partly and reduce heat to medium. Cook until beans are tender, about 8 minutes. Uncover and continue cooking until most of the liquid has evaporated and the beans are wilted and lightly colored. Toss in cashews and coconut flakes. Serve over rice, with lime wedges.

Nutrition Facts : @context http, Calories 275, UnsaturatedFat 5 grams, Carbohydrate 21 grams, Fat 21 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 369 milligrams, Sugar 2 grams, TransFat 0 grams

SEARED TOFU WITH WITH GREEN BEANS AND ASIAN COCONUT SAUCE



Seared Tofu with with Green Beans and Asian Coconut Sauce image

Categories     Milk/Cream     Ginger     Sauté     Vegetarian     Quick & Easy     Cashew     Tofu     Green Bean     Bell Pepper     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 13

1 (14- to 16-oz) package firm tofu
2 tablespoons soy sauce
1/4 cup vegetable oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
1/2 teaspoon dried hot red pepper flakes
1 lb green beans, trimmed and cut into 2-inch-long pieces
1 red bell pepper, cut into 1/4-inch-wide strips (2 inches long)
1 teaspoon salt
1 (14- to 15-oz) can unsweetened coconut milk (not low-fat)
1 tablespoon fresh lime juice
1/3 cup chopped salted roasted cashews
Accompaniment: rice noodles or rice

Steps:

  • Halve tofu lengthwise, then cut crosswise into 1/2-inch-thick slices and pat dry well. Put 1 tablespoon soy sauce in a wide shallow dish, then add tofu, turning to coat, and let stand 10 minutes. Pat tofu dry.
  • Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then add tofu in 1 layer and cook, turning over once, until tofu is browned, about 6 minutes total. Transfer with a slotted spoon to a large plate, reserving oil in skillet.
  • Add garlic, ginger, and red pepper flakes to skillet and sauté, stirring, until fragrant, about 30 seconds. Add beans, bell pepper, and salt and sauté, stirring, 1 minute.
  • Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil, then boil, uncovered, until beans are tender, about 6 minutes. Transfer vegetables using a slotted spoon to plate with tofu.
  • Simmer sauce until thickened slightly and reduced to about 3/4 cup, about 2 minutes. Stir in lime juice and pour sauce over vegetables and tofu. Sprinkle with cashews.

COCONUT CURRIED TOFU WITH GREEN BEANS AND COCONUT RICE



Coconut Curried Tofu with Green Beans and Coconut Rice image

This is the no-fuss curry recipe for 'quick and easy' cooks out there. The rice is simple yet sweet and flavorful and the tofu with green beans will satisfy even the pickiest eaters.

Provided by KMakoto

Categories     World Cuisine Recipes     Asian     Indian

Time 35m

Yield 1

Number Of Ingredients 8

½ cup water
½ cup coconut milk
½ cup uncooked white rice
½ teaspoon butter
3 ounces firm tofu, cubed
1 cup fresh green beans, rinsed and trimmed
¼ teaspoon curry powder
¼ cup coconut milk

Steps:

  • Pour water, 1/2 cup coconut milk, and rice into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes.
  • Meanwhile, melt the butter in a skillet over medium-high heat. Add the tofu and cook until golden-brown on all sides, about 5 minutes. When browned, stir in green beans, curry powder, and 1/4 cup of coconut milk. Simmer until the green beans are tender, then serve over rice.

Nutrition Facts : Calories 848.7 calories, Carbohydrate 90.5 g, Cholesterol 5.4 mg, Fat 46.4 g, Fiber 9 g, Protein 25.6 g, SaturatedFat 34.6 g, Sodium 63.4 mg, Sugar 1.7 g

COCONUT CHICKEN WITH GREEN BEANS



Coconut Chicken with Green Beans image

Healthy, quick and easy; what more could you want?

Provided by Bethany Webber

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 7

1 (14 ounce) can coconut milk
6 cups trimmed green beans
2 teaspoons vegetable oil
3 large skinless, boneless chicken breast halves, cut into chunks
1 onion, chopped
3 tablespoons coconut butter
3 tablespoons almond butter

Steps:

  • Heat coconut milk in a large saucepan over low heat. Simmer green beans in coconut milk until soft, about 10 minutes.
  • Heat vegetable oil in a skillet over medium heat. Cook and stir chicken and onion in hot oil until the chicken pieces are no longer pink in the center, about 10 minutes.
  • Stir chicken mixture into the green bean mixture; cook together for 2 minutes. Transfer to a serving platter.
  • Melt coconut butter and almond butter together in a saucepan over low heat; drizzle over chicken and green beans.

Nutrition Facts : Calories 592.6 calories, Carbohydrate 24.5 g, Cholesterol 87.8 mg, Fat 39.5 g, Fiber 9.7 g, Protein 41.1 g, SaturatedFat 25.5 g, Sodium 153.8 mg, Sugar 5.3 g

STIR-FRIED GREEN BEANS WITH COCONUT



Stir-Fried Green Beans with Coconut image

Everyone I cook for most often seems to love coconut; I've realized finally that it's a very easy way to keep them all happy. What I like about this particular dish is that the coconut adds flavor without excessive richness. Serve this as a side dish to a more formal meal or with lentils and rice for a simple dinner at home.

Provided by Suvir Saran

Categories     Dinner     Side     Vegetarian     Vegan     Wheat/Gluten-Free     Green Bean     Pea     Coconut     Chile Pepper     Hot Pepper

Yield Serves 4

Number Of Ingredients 13

3 tablespoons canola oil
2 teaspoons yellow split peas
1 tablespoon black mustard seeds (optional)
1 teaspoon hulled black gram beans (urad dal; optional)
3 whole dried red chiles
8 fresh or 12 frozen curry leaves, torn into pieces (optional)
1 teaspoon cumin seeds
1/8 teaspoon asafoetida powder (optional)
1/2 cup unsweetened shredded coconut
3/4 pound green beans, both ends trimmed, beans cut on an angle into 1-inch pieces
1 teaspoon salt, or to taste
1/2 teaspoon saambhar powder or rasam powder (optional)
1 cup water

Steps:

  • Combine the oil, yellow split peas, and mustard seeds, if using, in a large wok, kadai, or frying pan over medium-high heat. Cook, stirring, until the split peas turn golden brown. 1 to 2 minutes. (Cover if using mustard seeds-they pop and splatter-and cook until you hear them crackle.)
  • Add the urad dal, chiles, curry leaves, if using, and cumin and cook uncovered, stirring, 1 more minute. (Stand back if using curry leaves; they spit when they hit the oil.)
  • Add the asafoetida, if using, and 1/4 cup of the coconut and cook, stirring, 30 seconds. Add the beans and salt and cook, stirring, 5 minutes.
  • Add the remaining 1/4 cup coconut, the saambhar or rasam powder, if using, and the water. Bring to a simmer, cover, and cook until the beans are tender, about 10 minutes.
  • Uncover and cook, stirring often, until all of the water has evaporated, about 5 more minutes. Taste for salt and serve hot.

BUTTERNUT SQUASH AND GREEN BEANS IN COCONUT MILK CURRY



Butternut Squash and Green Beans in Coconut Milk Curry image

Make and share this Butternut Squash and Green Beans in Coconut Milk Curry recipe from Food.com.

Provided by hannahactually

Categories     Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces butternut squash, peeled and chopped into 1-inch cubes
1/2 cup water
salt, to taste
8 ounces green beans, trimmed and chopped into 1-inch pieces
1 cup coconut milk
2 tablespoons canola oil
1/4 teaspoon mustard seeds
2 medium green serrano chilies, minced
3 tablespoons cashews, coarsely chopped

Steps:

  • place cubed squash in medium saucepan with water and a pinch of salt and bring to a boil over high heat. lower heat, cover, and steam till squash is tender, about 6 minute remove squash with slotted spoon and set aside.
  • add green beans to pan. repeat process with green beans, topping with water as needed.
  • return squash to pan with green beans and remaining cooking liquid (there should be just a little). add coconut milk and a bit more salt, if desired. bring to boil and immediately turn heat down to low. simmer curry, uncovered, about 8 min or until slightly thickened--but do not allow mixture to come to a rolling boil or it will curdle. don't stir because squash might discintegrate; shake the pan if you need to mix ingredients.
  • transfer curry to serving dish.
  • heat oil in small skillet over high heat. when oil starts to smoke, add mustard seeds and cover pan. after seeds stop sputtering, add chiles and cashews and shake pan over medium heat till cashews are toasted and lightly browned. pour this over curry and serve.

Nutrition Facts : Calories 285.1, Fat 23.3, SaturatedFat 12.7, Sodium 84.4, Carbohydrate 19.1, Fiber 4.9, Sugar 6.9, Protein 4.6

SAUTEED GREEN BEANS WITH COCONUT



Sauteed Green Beans with Coconut image

Categories     Side     Sauté     Quick & Easy     Coconut     Green Bean     Hot Pepper     Seed     Gourmet     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

1/2 cup finely grated unsweetened coconut* (1 1/2 oz)
1/3 cup water
1 lb green beans, trimmed
3 tablespoons vegetable oil
2 teaspoons black mustard seeds*
1 (1 1/2-inch) dried hot red chile, seeded and crumbled
1 Turkish bay leaf or 1/2 California
1/4 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Stir together coconut and water in a bowl. Let soak at room temperature until water is absorbed, about 1 hour.
  • Cook beans in a 6-quart heavy pot of boiling salted water , uncovered, until crisp-tender, 6 to 7 minutes. Transfer beans to a colander set in a bowl of ice and cold water to stop cooking, then drain well.
  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then add mustard seeds, chile, and bay leaf and sauté, stirring, until mustard seeds make popping sounds, about 1 minute. Add beans and stir until coated with oil. Add coconut mixture and cook, stirring, until heated through, 2 to 3 minutes. Discard bay leaf and season with salt and pepper.
  • *Available at kalustyans.com.

SHRIMP AND COCONUT CURRY WITH GREEN BEANS



Shrimp and Coconut Curry With Green Beans image

This recipe from December 2010 Bon Appetit was just as good as it looked. DH and I really enjoyed it. Thanks to many of the ingredients going into the food processor, prep was not too laborious. Although the recipe did not specify, we served over jasmine rice, which worked really well.

Provided by Dr. Jenny

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

3/4 lb green beans, trimmed, cut into 1 1/2 inch pieces
3 stalks lemongrass
1 cup coarsely chopped fresh cilantro
2/3 cup coarsely chopped shallot
1/4 cup coarsely chopped seeded, jalapeno chile
2 tablespoons indian curry powder (such as Madras)
1 tablespoon coarsely chopped peeled, fresh ginger
1/4 cup coarsely chopped fresh basil, plus sliced leaves for garnish
1/4 cup water
2 tablespoons vegetable oil
2 cups canned unsweetened coconut milk
2 1/2 lbs uncooked medium shrimp, peeled, deveined
lime wedge

Steps:

  • Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Cut 2 inches from bottom of each lemongrass stalk; discard tops. Thinly slice bottom pieces; place in processor. Add next five ingredients, chopped basil, and 1/4 cup water. Blend until paste forms.
  • Heat oil in large skillet over medium-high heat. Add curry paste; cook, stirring often, until dry, 2 to 3 minutes. Stir in coconut milk; bring to simmer. Add shrimp; reduce heat to medium-low and simmer until shrimp are just opaque in center, about 5 minutes. Add green beans; stir to heat through. Season curry with salt and pepper. Transfer curry to serving bowl; garnish with basil. Serve with lime wedges (we served over jasmine rice).

GREEN BEANS WITH COCONUT ( INDIAN STYLE )



Green Beans With Coconut ( Indian Style ) image

This recipe is actually a south Indian recipe. Usually made with fresh grated coconut.But, I make it with dessicated coconut and it still turns out great. Adjust the seasoning to your taste as they are guesstimates. Serve with rice or indian bread

Provided by Sana7149

Categories     Coconut

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

3 cups green beans (frozen cut or fresh cut)
1 cup desiccated coconut
1/2 cup finely sliced onion
1/2 tablespoon cumin seed
1/2 tablespoon grated ginger
1/2 tablespoon grated garlic
1/2 tablespoon turmeric powder
1/2-1 tablespoon chopped green chili
1 tablespoon vegetable oil
salt

Steps:

  • Cook the beans till almost done ( I microwave them for about 8-10 minutes).
  • Heat the oil and saute the cumin seeds, onions, ginger,garlic and green chillies.
  • When the onions get a little brown, add the cooked green beans.
  • Add turmeric.
  • Add the coconut.
  • Add salt to taste.
  • Cook for about 5 minutes until all the ingredients are combined.
  • Serve hot with rice or Indian bread.

Nutrition Facts : Calories 161.9, Fat 9.8, SaturatedFat 5.8, Sodium 55, Carbohydrate 18.5, Fiber 4.3, Sugar 10.2, Protein 2.6

BUTTERNUT SQUASH AND GREEN BEANS IN A COCONUT-MILK CURRY



Butternut Squash and Green Beans in a Coconut-Milk Curry image

This is a South Indian-inspired sweet, mild curry. Serve it with steamed white rice and a tangy fruit chutney like cranberry or mango for a perfect rainy day meal. The recipe calls for a rather small quantity of butternut squash, so you may want to reserve the rest for another recipe.

Provided by Ruta Kahate

Categories     Quick and Healthy     Quick & Easy     Butternut Squash     Green Bean     Cashew     Chile Pepper     Vegetarian     Vegan     Wheat/Gluten-Free     Curry

Yield Serves 4

Number Of Ingredients 9

8 ounces butternut squash, peeled and chopped into 1-inch cubes
1/2 cup water
Salt
8 ounces green beans, trimmed and chopped into 1-inch pieces
1 cup canned coconut milk
2 tablespoons canola oil
1/4 teaspoon mustard seeds
2 medium green serrano chiles, minced
3 tablespoons coarsely chopped cashews

Steps:

  • Place the cubed squash in a medium saucepan with the water and a pinch of salt and bring to a boil over high heat. Lower the heat to medium, cover, and steam until the squash is tender, about 6 minutes. Remove the squash with a slotted spoon and then add the green beans to the pan. Repeat the process, topping up the water if needed.
  • Return the squash to the pan with the green beans and any remaining cooking liquid. Add the coconut milk and a little more salt if necessary. Bring to a boil and immediately turn the heat down to low. Simmer the curry, uncovered, until slightly thickened, about 8 minutes-don't allow the mixture to come to a rolling boil or it will curdle. Do not stir because the squash may start disintegrating; shake the pan if you need to mix the ingredients.
  • Transfer the curry to a serving dish.
  • Make the tadka: Heat the oil in a small skillet or butter warmer over high heat. When the oil begins to smoke, add the mustard seeds, covering the pan with a lid or spatter screen. After the mustard seeds stop sputtering, add the chiles and cashews and shake the pan over medium heat until the cashews are toasted and lightly browned. Pour this over the curry and serve.

GREEN CHAWLI (LONG BEANS WITH SHREDDED COCONUT)



Green Chawli (Long Beans With Shredded Coconut) image

Recipe courtesy of Chef Yamini and the League of Kitchens. The League of Kitchens is an innovative cooking school and immersive culinary experience in NYC where immigrants, who are exceptional home cooks, teach intimate cooking workshops in their homes. Each workshop offers opportunities for participants to engage in cultural exchange, culinary discovery, and, of course, exceptional eating and drinking.

Provided by League of Kitchens

Categories     Beans

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

3/4 lb chinese long beans, sliced very thin (1/8 inch)
3 1/2 tablespoons corn oil
1 teaspoon brown mustard seeds
1/8 teaspoon asafoetida powder (also known as hing)
1 tablespoon minced thai green chili pepper
1 tablespoon peeled and grated fresh ginger
2 tablespoons freshly ground coriander
1 teaspoon turmeric
3/4 tablespoon kosher salt
1/2-1 cup water
1 cup shredded fresh coconut (thawed if from the frozen section)
1 teaspoon sugar
1/4 cup chopped cilantro

Steps:

  • Mound the bean slices in a large bowl. Sprinkle with a little water and toss to moisten.
  • Heat the oil in a large, heavy-bottomed saucepan over medium-high heat. When hot, add the mustard seeds and let them pop vigorously. Then sprinkle in the asafoetida. Pour in the beans; they will sizzle and sputter.
  • Stir in the chile, ginger, coriander, turmeric, and salt, and toss to coat. Add 1/2 cup water. Stir, and then cover. Steam the beans for 5 minutes, and then check to see if they are sticking. If so, add a little more water and continue to steam until they are tender but not too soft, about 10 more minutes.
  • Mix in the coconut and sugar. Cover and simmer over medium-low heat until the beans are soft and can be mashed between your fingers, for 3 to 4 minutes. Sprinkle with cilantro before serving.
  • Cook's Note: Leave the rubber band on the beans to keep the bunch together as you chop, moving it down as you go.

Nutrition Facts : Calories 156.7, Fat 11.2, SaturatedFat 6.6, Sodium 1317.7, Carbohydrate 12.2, Fiber 2.1, Sugar 2.5, Protein 3.3

GREEN BEANS THORAN (GREEN BEANS WITH COCONUT)



Green Beans Thoran (Green Beans With Coconut) image

A delicious accompaniment to almost any Indian meal, this Kerala classic can be prepared with French beans, stringless beans, the oriental asparagus bean known as lobhia, or in fact almost any kind of firm vegetable cut into small pieces. Adjust the amount of chili to your personal preference. The original recipe called for 5 tablespoons vegetable oil, but this can be easily cut down. Use coconut oil, if you wish, to be authentic. For your convenience, this dish can be cooked ahead, and heated gently at the time of serving. Adapted from a recipe by Madhur Jaffrey.

Provided by Daydream

Categories     Coconut

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb green beans
1 shallot, about 1 oz in weight (note, not scallion)
1 -2 fresh hot green chili pepper, cut into 2 to 3 pieces each,and de-seeded for less heat if desired
2 cloves garlic, peeled
1 cup freshly grated coconut (3 oz) or 2 ounces unsweetened coconut, barely covered with warm water and left to sit for an hour
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
2 -3 tablespoons vegetable oil
1 teaspoon whole brown mustard seeds
2 teaspoons uncooked white rice
10 -12 fresh curry leaves (preferably) or 10 -12 dried curry leaves
1 whole dried hot red chili pepper
1 teaspoon salt, to taste
2 tablespoons water

Steps:

  • Wash, string beans if necessary, make several bundles (for convenience) and slice them crosswise into 1/4-inch segments.
  • Coarsely grind the shallots, green chilies, garlic, coconut, cumin and turmeric in a food processor or blender, and set to one side.
  • Place the oil in a wok or large skillet, which has a lid, and heat over a medium-high flame.
  • Add the mustard seeds and rice, and stir and saute for a few seconds until the mustard seeds begin to pop and splutter and the rice swells and turns golden.
  • Add the curry leaves and red chili, and after a few more seconds, when the chilli swells and darkens, add the green beans.
  • Continue to stir and fry for 2-3 minutes, then roughly pile them into a mound in the cooking vessel.
  • Form a hole in the center of the mound and place within it the coarsely ground spices.
  • Now cover over the spices with some of the beans, season with salt, and add the water to the pan.
  • Immediately cover with a lid, reduce the heat to low, and cook approximately 10 minutes until the beans are tender.
  • Mix all the ingredients together well, and serve hot.

Nutrition Facts : Calories 258.6, Fat 21.2, SaturatedFat 13.2, Sodium 599.2, Carbohydrate 17.4, Fiber 7, Sugar 6, Protein 4.4

STIR-FRIED GREEN BEANS WITH COCONUT



Stir-Fried Green Beans with Coconut image

This fresh and delicious green bean side dish can be found in Suvir Saran and Stephane Lyness's "Indian Home Cooking."

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 12

3 tablespoons canola oil
2 teaspoons yellow split peas
1 tablespoon black mustard seeds (optional)
1 teaspoon hulled black gram beans (urad dal)
3 whole dried red chiles
8 fresh or 12 frozen curry leaves, torn into pieces (optional)
1 teaspoon cumin seeds
1/8 teaspoon asafetida (optional)
1/2 cup unsweetened shredded coconut
3/4 pound green beans, both ends trimmed and cut on the bias into 1-inch pieces
Coarse salt
1/2 teaspoon saambhar powder or rasam powder (optional)

Steps:

  • In a large wok or frying pan, combine oil, yellow split peas, and mustard seeds, if using, over medium high heat. Cover, if using mustard seeds, as they will pop, until you hear them crackle. Cook, stirring, until split peas are golden brown, 1 to 2 minutes.
  • Add gram beans and chiles. Carefully add curry leaves, if using, as they will splatter. Add cumin and cook, uncovered, stirring, for 1 minute.
  • Add asafetida, if using, and 1/4 cup coconut. Cook, stirring, for 30 seconds. Add green beans and 1 teaspoon salt; cook, stirring, for 5 minutes.
  • Add remaining 1/4 cup coconut, the saambhar or rasam powder, if using, and 1 cup water. Bring to a simmer, cover, and cook until beans are tender, about 10 minutes.
  • Uncover and cook, stirring frequently, until all of the water has evaporated, about 5 minutes more; season with salt. Serve immediately.

GREEN BEANS & CARROTS IN COCONUT-TURMERIC CURRY



Green Beans & Carrots in Coconut-Turmeric Curry image

September happens to be the peak of Canada's growing season. There's no better way to embrace the hard work of our farmers than with a simple recipe that brings out the best of our homegrown produce. You can get all of the required ingredients, plus a wide selection of Canada No. 1 grade fruits and vegetables, from the fresh and grocery sections of Walmart Supercentres. This recipe's combination of turmeric, coconut milk and curry creates a sweet and rich sauce that complements the fresh flavours and satisfying crunch of the green beans and carrots. Finished with tart lime juice and cool cilantro, this recipe makes the perfect vegetarian main or delicious side for less than $1.54 per serving.

Provided by apexfavourites

Categories     Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons canola oil
1 onion, thinly sliced
3 medium carrots, diced
1/2 teaspoon salt
3 garlic cloves, chopped
2 teaspoons grated fresh ginger
1 tablespoon curry powder
1/2 teaspoon turmeric
1/4 teaspoon cayenne (optional)
1/8 teaspoon cinnamon
450 g green beans, trimmed
14 ounces can coconut milk
1/4 cup fresh lime juice
chopped fresh cilantro (optional)

Steps:

  • Heat the oil in a large, non-stick frying pan over medium. Add the onions, carrots and salt and cook 5 to 7 min, stirring occasionally, or until vegetables soften and onion just starts to get golden.
  • Stir in garlic and ginger and cook 1 minute Stir in curry powder, turmeric, cayenne and cinnamon, then add beans and stir to coat. Cook about 3 min, then stir in contents of coconut milk can. Reduce heat to low, cover and cook 8 to 12 min or until beans are tender-crisp.
  • Remove from heat and stir in lime juice. Garnish with cilantro.
  • For more delicious and economical recipes that feature in-season fresh Canadian produce, visit the Walmart Recipe Centre at Walmart.ca/recipes.

Nutrition Facts : Calories 336.2, Fat 28.8, SaturatedFat 19.4, Sodium 344.8, Carbohydrate 20.9, Fiber 5.5, Sugar 7.3, Protein 5.2

GREEN BEANS & CARROTS IN COCONUT-TURMERIC CURRY



Green Beans & Carrots in Coconut-Turmeric Curry image

Categories     Bean     Vegetable     Soup/Stew     Dinner     Lunch     Side     Vegetarian

Number Of Ingredients 14

2 tablespoons Canola oil
8 cups 1 Onion (thinly sliced)
3 medium carrots, diced
1/2 teaspoon Salt
3 Garlic cloves, chopped
2 teaspoon Grated fresh ginger
1 tablespoon Curry powder
1/2 tablespoon tumeric
1/4 teaspoon Cayenne (optional)
1/8 tablespoon Cinnamon
450 grams Green beans, trimmed
14 ounces Coconut milk
1/4 cup Fresh lime juice
1 Fresh cilantro, chopped

Steps:

  • Heat the oil in a large, non-stick frying pan over medium. Add the onions, carrots and salt and cook 5 to 7 min, stirring occasionally, or until vegetables soften and onion just starts to get golden.
  • Stir in garlic and ginger and cook 1 min. Stir in curry powder, turmeric, cayenne and cinnamon, then add beans and stir to coat. Cook about 3 min, then stir in contents of coconut milk can. Reduce heat to low, cover and cook 8 to 12 min or until beans are tender-crisp.
  • Remove from heat and stir in lime juice. Garnish with cilantro.

COCONUT GREEN BEANS



Coconut Green Beans image

Quick, easy side dish with a subtle kick. * I originally found this recipe in Jane Kirby's Glamour's Gourmet on The Run (1987), and have since simplified it and reduced the number of ingredients (I'm a cheap college student)--but I recommend checking out the original, which includes cooking with a bay leaf and mustard seeds.

Provided by A. Deume

Categories     Vegetable

Time 9m

Yield 2 serving(s)

Number Of Ingredients 4

1 tablespoon olive oil
1/8 teaspoon crushed red pepper flakes
1 cup frozen green beans
4 tablespoons unsweetened dried shredded coconut

Steps:

  • Heat oil in a medium skillet, add pepper flakes.
  • Sauté green beans until cooked.
  • Add coconut, sauté until heated (be careful not to brown).

Nutrition Facts : Calories 102.1, Fat 9.2, SaturatedFat 3, Sodium 7.6, Carbohydrate 5.2, Fiber 2.6, Sugar 1.1, Protein 1.2

SHRIMP WITH GREEN BEANS & TOASTED COCONUT



SHRIMP WITH GREEN BEANS & TOASTED COCONUT image

Categories     Shellfish

Number Of Ingredients 12

1/2 lb green beans
2 T veg oil
1t garam masala
1 lb med. shrimp, halved lengthwise
2T unsweetened coconut milk
1/4C cilantro
1/2 C shredded, unsweetened coconut
1 small onion, thinly sliced
1 Thai chile minced
S&P
1T soy sauce
steamed rice for serving

Steps:

  • Preheat oven 350. Bring med. saucepan of salted H2O to boil. Add green beans & cook until tender 2 min. Cool to room temp. Spread coconut on baking sheet and bake until golden. 3 m Let cool. In large skillet, heat oil, add onion & cook over med heat 7 min. Add garam masala & chile & cook until fragrant 2 min. Add shrimp, season w/ S&P 3 min. Stir in green beans & cook 1 min. Stir in coconut milk & soy then fold in coconut. Serve over rice and garnish w/ cilantro

SHRIMP AND COCONUT CURRY WITH GREEN BEANS



SHRIMP AND COCONUT CURRY WITH GREEN BEANS image

Categories     Shellfish     Stir-Fry     Kid-Friendly     Quick & Easy     Low/No Sugar     Wheat/Gluten-Free     Dinner

Yield 6 servings

Number Of Ingredients 13

• 3/4 pound green beans, trimmed, cut into 1 1/2-inch pieces
• 3 lemongrass stalks
• 1 cup coarsely chopped fresh cilantro
• 2/3 cup coarsely chopped shallots
• 1/4 cup coarsely chopped seeded jalapeño chiles
• 2 tablespoons Indian curry powder (such as Madras)
• 1 tablespoon coarsely chopped peeled fresh ginger
• 1/4 cup coarsely chopped fresh basil plus sliced leaves (for garnish)
• 1/4 cup water
• 2 tablespoons vegetable oil
• 2 cups canned unsweetened coconut milk
• 2 1/2 pounds uncooked medium shrimp, peeled, deveined
• Lime wedges

Steps:

  • • Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Cut 2 inches from bottom of each lemongrass stalk; discard tops. Thinly slice bottom pieces; place in processor. Add next 5 ingredients, chopped basil, and 1/4 cup water. Blend until paste forms. • Heat oil in large skillet over medium-high heat. Add curry paste; cook, stirring often, until dry, 2 to 3 minutes. Stir in coconut milk; bring to simmer. Add shrimp; reduce heat to medium-low and simmer until shrimp are just opaque in center, about 5 minutes. Add green beans; stir to heat through. Season curry with salt and pepper.

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