Green Bean Masala
See, three years ago Luisa of The Wednesday Chef (wonderful blog, wonderful book!) posted a recipe from Julie Sahini. And now I’m borrowing it from Luisa via Julie for here. It’s like a regular ol’ Russian nesting doll. (Speaking of Russian, have you all checked out Helen over at Vegtastic? She’s posting all Russian/eastern bloc vegan recipes for Vegan MoFo–amazing, right?)
My green bean plants are finally giving up their goods and I’m harvesting fistfuls every day. So many beans (plus my addition of the copious cherry tomatoes that are taking over everything) meant that this super simple Green Bean Masala made the perfect mid-week meal. It’s definitely a pantry-garden recipe for me and, even if you don’t have all the ingredients on hand, it’s easy enough (and cheap enough) to grab this missing ones at a market.
“So good!” is exactly what this recipe is–the beans are still a little crisp, the cumin and coriander rich and earthy. Coconut milk for richness, a little crunch with toasted nuts (I threw on some chopped and toasted walnuts since it’s what I had) and served with rice, it’s filling and deliciously nuanced.
Quick and easy Indian meals, I’ve made quite a few of those. This one, though, is going in the make-again list, especially with some of the beans I’ll freeze and save for winter.
Green Bean Masala
Adapted slightly from The Wednesday Chef
2 tbsp coconut oil
2 tbsp sliced or chopped nuts
1/2 c finely chopped onion
3 large cloves garlic, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika
1/2 tsp red chili pepper flakes
3/4 tsp kosher salt
3/4 c coconut milk (I used the whole can)
3/4 lb green beans, trimmed and cut into 1-inch pieces
1 c cherry tomatoes
1 tsp lime juice
2 tbsp chopped cilantro for garnish if desired
Cooked rice to serve
Warm a 3-quart sauté pan over medium heat (no oil yet). Add nuts and cook, stirring, until light golden. Remove from heat and transfer almonds to a plate or bowl; set aside for garnish.
Add the oil and warm. Add onion, cook for 5 minutes, until soft and starting to turn light brown. Add garlic, cumin, coriander, paprika, chili pepper flakes and salt and cook another minute until fragrant.
3. Add coconut milk, green beans, and cherry tomatoes. Mix well and bring to a boil. Reduce heat to medium-low and cook, covered, until the beans are tender, about 6 minutes (I cooked mine a little longer because they were a little tough).
4. Sprinkle beans with lime juice, and toss lightly. Transfer to a warmed serving dish and garnish with nuts and cilantro. Serve with plain cooked rice or roti flatbread.