Green beans are in season pretty much all year round in Southern California and it’s easy to find high quality organic green beans. I started using this recipe when I was following a vegan diet. Based on a NY Times recipe, it has an Indian influence but it’s extremely versatile. It can be a scrumptious side dish to accompany a roasted chicken, kebabs, fried rice or a curry. For more information see my blog post here.

Keto Vegan Green Beans With Cashews and Coconut Recipe

INGREDIENTS

  • 1/2 cup unsweetened grated dried coconut (or more to taste)

  • 2 1/2 tbsp coconut oil

  • 1 1/2” piece of ginger, peeled and grated or minced

  • 3 cloves garlic, grated or minced

  • 1 tsp Indian mustard seeds

  • 1 tsp dry turmeric or 2 tsp of peeled and grated or minced fresh turmeric (I use a microplane to grate the turmeric and ginger)

  • 1/8 tsp red pepper flakes (or more to taste)

  • 1 bay leaf

  • 3/4 tsp kosher salt, to taste

  • 1/3 cup vegetable mineral broth (or water if unavailable) - Trader Joe’s makes an excellent vegetable broth

  • 2 tbsp of Thai basil or standard basil, cut into chiffonade (thin ribbons) with sharp knife

  • 1 lb green beans, trimmed and chopped into bite-sized pieces

  • 1/2 cup raw cashews or cashew pieces

DIRECTIONS

  1. In a large dry skillet over medium - medium-low heat (depending on heaviness of skillet) dry toast coconut flakes, stirring or shaking pan occasionally, until they are light golden brown (3-5 minutes.) Set aside.

  2. Lightly dry toast cashews in same pan, then set aside.

  3. Wipe any flakes out of skillet, then heat oil. Add ginger, garlic, mustard seed, turmeric, red pepper flakes and the bay leaf. If you’re using a wooden cooking utensil, be aware that it will stain yellow from the turmeric. Cook, stirring, for about 1 minute.

  4. Add the green beans and salt. Toss well to coat beans with the oil and spices.

  5. Add vegetable broth (or water,) partially cover with a lid and reduce heat or medium or medium low for a heavier pan. Cook until beans reach desired tenderness (6-8 minutes.)

  6. Uncover and cook until liquid has mostly evaporated. Add basil, cashews and coconut flakes. Taste for seasoning and serve.