sautéed green beans with spiced almonds and coconut

Traveling through Southern India, I discovered the magical use of coconut in just about everything I ate. From curries, to chutneys to vegetable side dishes and beyond. That rich, sweet & salty combo pack gets me every time.

This South Indian take on sautéed green beans ups the ante without upping the prep time. The sweetness of the coconut brings out the sweetness of the green beans, and the cumin spiced almonds add a depth of flavor with a lil extra crunch to finish it off.

PREP TIME: 5 minutes
COOK TIME: 15 minutes
SERVINGS: 5

GLUTEN FREE, VEGAN

INGREDIENTS

3 tbsp coconut oil (divided)
2 tsp ground cumin (divided)
1 tsp fresh ginger, minced
1 lb green beans, washed, stemmed
1 tsp sea salt
3/4 cup slivered almonds
¼ cup unsweetened shredded coconut
Salt / pepper to taste

DIRECTIONS

Warm 2 tbsp of the coconut oil in a large sauté pan on medium heat. Add 1 tsp of the ground cumin and the fresh ginger and sauté until fragrant, about 30 seconds.

Add green beans and 1 tsp salt and toss for a couple minutes to get the coconut oil and spices fully integrated with the beans. Cover pan and let cook on low heat for 8-10 minutes, checking and stirring often.

Meanwhile, heat remaining 1 tbsp coconut oil in another sauté pan on medium/low heat. Add remaining 1 tsp cumin and warm until fragrant, about 20 seconds. Add slivered almonds and toss for a few minutes until the almonds start to appear light brown and toasted. Transfer to a bowl and sprinkle with salt and pepper.

Once green beans are fully cooked (soft enough to bite through but still firm in texture) add shredded coconut and stir for one minute to combine. (The coconut can burn easily, so keep a constant eye after adding)

Once coconut is lightly browned, remove from heat. Add cracked pepper and any more salt to taste. Stir in 3/4 the slivered almonds and use the rest to sprinkle on top as garnish.