Curried Green Beans with Coconut

This curried green beans and coconut dish is an absolute mess of goodness. So many flavors and textures, it is the perfect way to give new purpose to the abundance of green beans from your garden. If you like dishes that involve curry, coconut, and bacon, you should also be sure to check out my Amazing Chicken Curry Salad.

Curried Green Beans with Coconut

Serves 4-6 as a side

Ingredients:

  • ¼ cup butter or coconut oil
  • 1 medium onion, coarsely chopped
  • 2 cloves garlic, minced
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • ½ cup unsweetened, flaked coconut
  • 1 cup coconut milk
  • 1 lb. fresh green beans
  • crumbled bacon (optional)
  • sliced almonds (optional)

Directions:

  1. Melt butter or coconut oil over medium heat.
  2. Sautee onions and garlic for 2-3 minutes, until soft.
  3. Add all spices and combine well.
  4. Add flaked coconut and green beans and stir until the beans are well coated.
  5. Add ½ cup of the coconut milk and cook until the beans are softened but still slightly crispy, about 5 or so minutes.
  6. Add remaining coconut milk, stir to combine, and cook until heated through.
  7. Garnish with crumbled bacon and sliced almonds.

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One Response to Curried Green Beans with Coconut

  1. Christie Francis says:

    I decided it was high time I left a “thank you” comment. This is one of our family favorites. Yesterday I was yearning for it again, but was out of cauliflower (rice) to put it on, so I settled on oven-roasting some garden eggplant and organic carrots (tossed in a little oil & sea salt) for about 30 mins. Having no fresh beans either (I really wasn’t prepared, was I!), I resorted to a couple of pounds of frozen organic green beans, hoping the curry would taste as fab as usual. The only big difference was that the beans needed less time to get tender-crisp. As soon as they were warm, I stirred in the eggplant & carrot, then added the rest of the coco milk & let it heat through as recipe says. The added veggies gave it heft, but the flavors were still sublime. Terrific recipe! Thank you, Allison!

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