Lazy Girl Coconut Masala Green Beans

Lazy Girl Coconut Masala Green Beans

Lazy Girl Coconut Masala Green Beans could be eaten straight out of the pot, but a little basmati rice underneath is nice.

I confess that sometimes the boxed masalas will do…  You will find these in specialty stores, and also in the East Indian row at a Real Canadian Superstore, if you’re lucky enough to have such a thing.  I buy them in small boxes, experimenting to find out which I like the most.  I do look at the ingredient list, to be sure I’m buying a good mixture, noting how much salt and chillies have been added, and I also check the date, as these pre-made masalas obviously aren’t as fresh as they should be.  Notice I am NOT talking about the curry powder available at a typical supermarket!  Do not, do not cook like your mamma! 

The Masala

2 teaspoons your choice of boxed masala

Whew, that was easy.

The Vegetables

2 teaspoons grape seed oil

½ teaspoon dark mustard seed

½ teaspoon cumin seed

½ large red onion

1 inch fresh ginger, cut into matchsticks

1 fresh chillie chopped (or more, depending on your boxed masala)

2 cloves fresh garlic, sliced finely

package of fresh, washed and capped green beans, mine measured about 4 inches in diameter, by the length of the green beans.  Next time I buy these I’ll weigh them and report back to you. You could also use frozen, and reduce your cooking time by quite a bit.  In that case, reduce the water to about 1/2 cup.  

¼ cup dried coconut milk

1 cup water

2 tablespoons shredded coconut, unsweetened

salt, depending on how much the masala contains

2 tiny limes or ½ regular sized lime, juiced

Put the heat on high under a non-stick frying pan.  When it’s hot, add oil.  Sprinkle a few mustard seeds to see when they pop.  When they do, add the rest and watch them turn white.  Stand back, or it’s oweee oweee!  Add the cumin seed and watch them turn white too, then add onion and ginger.  Stir to cool pan, and turn heat to medium.  Once the onion has softened and caramelised a little, add the garlic and chillie.  Cook briefly, but don’t let the garlic brown.  Add the pre-mixed masala, and cook for a few minutes.  Add the green beans and stir gently.  Stir the coconut milk powder into the water, not worrying about the lumps, as they’ll disappear.  Add the shredded coconut, put on a lid, and let cook on medium heat while the rice is cooking.  Stir occasionally.  The sauce should be quite thick, but if it evaporates too much, add a little more water.  The sauce is quite rich, so don't worry about adding water, as the flavour will hold.  Taste to check how much salt is needed.  I find that when my rice is cooked, the green beans will be tender.  (Green beans take at least 20 minutes to cook, so it’s good timing.)  Add limejuice, stir well, and serve over basmati rice.

Put on a housecoat and a pair of those big fluffy slippers, and eat this meal made from an easy recipe in front of the boob tube.  You don’t have to knock yourself out all the time…