Black Mustard Seeds and Green Beans with Cashews and Coconut

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Black Mustard Seeds and Green Beans with Cashews and Coconut

The brand “Let’s Do Organic” sells bags of Unsweetened Toasted Coconut Flakes; if you can find these, you can eliminate the toasting of the flakes – which is a nice shortcut. Should you happen to have curry leaves, use them instead of basil and the bay leaf. And the cashews may be easily omitted, resulting in a side dish rather than a vegetarian main dish. This is a riff on a recipe from the NYTimes and Melissa Clark

  • 1/2 c unsweetened coconut flakes
  • 2 1/2 T vegetable oil
  • 1 tsp black mustard seeds
  • 2 garlic cloves, minced
  • 2 (1/4″ thick) coins fresh ginger
  • 1 tsp turmeric
  • Large pinch red pepper flakes
  • 1 bay leaf (or a few curry leaves)
  • 5 basil leaves, sliced into ribbons (omit if you used curry leaves)
  • 1 lb green or wax beans, trimmed
  • 3/4 tsp Diamond kosher salt, or to taste
  • 1/3 c chopped roasted cashews (salted or unsalted, to taste)
  • Cooked rice, for serving
  • Lime wedges, for serving

Place a large, dry skillet over medium-high heat. Add coconut flakes and toast, shaking pan occasionally, until golden, about 5 minutes. Transfer flakes to a bowl.

Heat oil in the same skillet. Add the mustard seeds and cook until they start to pop (about 45 seconds), then quickly add the garlic, ginger, turmeric, red pepper flakes and bay leaf (or curry leaves). Cook, stirring, for about 1 minute.

Stir in basil, green beans and salt. Toss well to coat in oil and seasonings.

Add 1/3 c water, cover partly and reduce heat to medium. Cook until beans are tender, about 8 minutes. Uncover and continue cooking until most of the liquid has evaporated and the beans are wilted and lightly colored. Toss in cashews and coconut flakes. Serve over rice, with lime wedges.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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