I didn’t always love green beans. As a kid, I was only really familiar with them in the form of green bean casseroles – which I still avoid to this day. It took me many, many years to appreciate green beans. Normally, I don’t ever spend much time preparing lunch for myself. I often opt to just eat leftovers instead and focus on dinner. But when I saw this green bean recipe this morning from Mark Bittman, I knew what I was having for lunch – all the ingredients were already waiting for me in the kitchen. The dish comes together very quickly, about 25-40 minutes (depending if you use fresh or frozen green beans). The combination of coconut milk and lime juice was wonderful. For a more filling dish, add a can chickpeas or kidney beans.
Green Bean and Coconut Curry
(adapted from The New York Times)
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ghee, butter and oil, or oil
1 small onion, chopped
1 fresh chili, chopped
2 cloves garlic, finely chopped
1 thumb size piece of ginger, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon paprika
a couple pinches of ground clove
1 teaspoon curry powder
cayenne pepper or red chili pepper flakes, to taste
salt and freshly ground black pepper (to taste)
3/4 cup coconut milk
3/4 pound green beans, trimmed and cut into 2″ pieces
1 teaspoon fresh lime juice
2 tablespoons chopped cilantro or parsley
cashew pieces, for garnish (optional)
In a large saucepan over medium high heat, add ghee, butter and oil, or oil. When hot, add onion and chili. Cook for a few minutes, stirring frequently until onion begins to soften. Add garlic, ginger, and spices. Cook for another 30 seconds to a minute, stirring frequently.
Pour coconut milk into the saucepan and add green beans. Mix together and bring to a boil. Reduce heat to low and cook uncovered, or until the beans are tender, 5-8 minutes. Turn off the heat and stir in lime juice. Serve over rice or with flat bread. Garnish with cashews and freshly chopped cilantro.
Serves 2
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