Wishing all the folks in the US a great Memorial Day weekend. Also a time to remember all those who sacrificed their life’s for our freedom. I am looking forward to a chilled out couple days and so I thought I would share a real simple easy recipe of green beans with grated coconut for the veggie part with all the barbecued meats we will be eating.

green-beans-cumin-coconut-indian-spices-recipe-vegetarian-vegan
Ingredients for Green Beans with Grated Coconut

Ingredients:

1 pound/pack of green beans chopped small

3.5 oz of grated frozen coconut let it thaw

1/2 medium onion chopped

1/2 tsp of cumin

1/4 tsp of turmeric powder

3/4 cup of water

1 stalk curry leaf optional

Salt to taste

Directions:

Heat oil in a pot, add the chopped onion saute till translucent. Add the turmeric and cumin and saute for a 1-2 minutes.

Add the chopped green beans, water and salt to taste and cook covered on medium heat till beans are soft about 15 to 20 minutes. Check occasionally and stir so it does not stick to the pot.

Next add the thawed coconut and curry leaf (optional) stir and cook for 3 minutes.

green-beans-cumin-coconut-indian-spices-recipes-vegetarian-vegan
Green Beans with Grated Coconut

Serve as a side with rice or bread. Love your vegetables, then check out my other recipes for vegetarian options.

My tip for the health conscious:

Since my quest for carb cutting is always an ongoing process. I have been recently eating my curries by substituting my rice with cooked chopped green beans and it has been a great alternative. As green beans has fiber it holds a bit longer then plain old salad.

Advertisements