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.

Ingredients

• 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.