Add a spicy twist to your green beans. This perfect mix of chilli and coconut will add all kinds of new flavours to any meal.
Serves: 4-6
INGREDIENTS
400 grams round green beans, stem end removed
3 tablespoons vegetable oil
1 teaspoon yellow mustard seeds
1 teaspoon cumin seeds
1 small red onion, finely chopped
2 cloves garlic, crushed
1 teaspoon ground turmeric
1-2 long red chillis, seeded and thinly sliced
¼ cup long thread coconut
water
sea salt
METHOD
Slice the beans on the diagonal into long pieces.
Heat the vegetable oil in a large sauté pan and gently cook the mustard and cumin seeds, onion, garlic, turmeric and chillis until the onion is soft. Add the coconut and beans, season well then add ¼ cup of water and toss everything together. When the water has evaporated keep adding a little more water and toss the beans occasionally until crisp tender. Transfer to a serving platter and serve hot.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.