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Deepa's Green Beans and Coconut |  Vegetable Day

Makes 6 servings - uses 3 oz of your daily vegetable allowance and
1/8 cup of your daily fruit allowance

Ingredients
Print
  • 12 oz green beans
  • 15 curry leaves
  • 3/4 cup fresh coconut, finely grated
  • 1 ¼ tsp ground cumin
  • 1/4 tsp red chili powder/cayenne (optional)
  • 1/4 tsp turmeric
  • 2 cloves garlic, peeled and minced
  • 1 tsp brown mustard seeds
  • 2 whole dried hot red chilies, stemmed
  • 1 tsp kosher salt, adjust to taste
  • 7 TBSP water, adjust to consistency
  • PAM or other zero-calorie cooking spray
Directions
  • finely chop 5 curry leaves and put in a medium bowl
  • add coconut, cumin, cayenne, turmeric and garlic, mixing well
  • add 5 TBSP water making coconut mixture moist enough to just hold together when pinched between thumb and forefinger, then set aside
  • trim green beans and slice crosswise into 1/4” pieces
  • spray wok or skillet with PAM and place on medium heat
  • add mustard seeds, cooking until mustard seeds pop (approx. 2 mins)
  • add chilies, cooking for a few seconds
  • carefully add remaining curry leaves (leaves may spatter)
  • when curry leaves have crackled but are still green (approx. 30 seconds), add green beans, salt and 2 TBSP water, mixing well
  • stir often, until beans begin to soften but are still slightly crunchy (approx. 5 mins)
  • stir in coconut mixture, stirring often, until beans are tender (approx. 5 more minutes)
  • add salt to taste
  • enjoy!
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