Tuesday, 6 January 2015

Quick-friend Coconut Beans and Carrots

Nom, at last a vegetable-based Indian side dish that I can make in just under 10 minutes! Stein suggests using fresh or frozen grated coconut, but I find that adding dried shredded coconut just a minute before the cooking time is up soaks up the remaining water, and is a lot less hassle to keep in the cupboard. You could easily vary the vegetables based on whatever you have to hand, and the spices to complement whatever else you're cooking.


  • vegetable oil
  • 2 small chillies, finely chopped (keep the seeds if you like the spice)
  • handful of curry leaves (fresh or dried)
  • 1 tsp black mustard seeds
  • 1 tsp cumin seeds
  • 1/2 tsp coriander seeds
  • large handful of green beans, topped, tailed and diced
  • one medium to large carrot, diced
  • 1/2 tsp salt
  • 75 ml water
  • a large handful of dried shredded coconut

Bruise the spices in at mortar and pestle then fry with the curry leaves and chillies in a frying pan for a minute. Tip in the vegetables and salt, stir to coat, then add the water and immediately cover, turning the heat down to a simmer. Cook for 5-6 minutes, until the vegetables are just done, then add the coconut, stir, and re-cover, turning off the heat so the coconut can absorb the cooking water.

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