Green Beans With Mustard Seeds, Cashews and Coconut Recipe (2024)

I'm assuming the mustard seeds are the black/brown variety. If you can get to an Indian market, make the effort to buy and use curry leaves in place of the basil and bay leaf. (I've also seen them in some Whole Foods stores lately.) They have such a wonderful fragrance and flavor.

The recipe is good!
In indian cooking the mustard seeds are added first and after they pop the garlic , ginger etc are added.
Here the garlic may burn if you wait for the mustard to pop.( or the moisture in ginger and garlic may not allow the mustard to pop properly)

Unfortunately, I didn't have any coconut chips handy, but the recipe looked so good that I had to try it anyway. When I announced dinner, I discovered that my spouse of 30 years dislikes green beans (I probably had heard this a number of times, but you know how it goes...). She ended up having seconds on the green beans and told me she'd love to try them again sometime. So, complete success.

In indian cooking the mustard seeds are added first and after they pop the garlic , ginger etc are added.
Here the garlic may burn if you wait for the mustard to pop.( or the moisture in ginger and garlic may not allow the mustard to pop properly)

I found this to be a bit dry and lacking depth, so I added 1/3 c coconut milk at the end - that provided what I was looking for. (I will note I also popped the mustard seeds in the hot oil before adding the garlic, ginger, and spices. And what to do with the rest of the can of coconut milk? I freeze it in variable-size portions in baggies and take them out of the freezer when I need them.)

This was fantastic! I used Thai basil, and pan-fried tofu lightly dredged in cornstarch was a really nice complement that helped make this a main dish.

I made this for dinner tonight, making a few changes thanks to comments on the main article page, and we all thought it was excellent. I was able to get curry leaves and frozen grated coconut at an Indian store (skipped step 1 and added the coconut along with the green beans). I cut the beans into 1-inch pieces. Didn't have cashews, so substituted marcona almonds. May not have been authentic, but the flavor was wonderful.

I used your advice and added the mustard seeds first. Glad I did as the garlic browned up fast and would have burned if added together. I went to a nearby indian market to buy my curry leaves. They are easily frozen for future use.

Substitute chick peas for cashews to make a bit healthier. Served over quinoa instead of rice

We browned some tofu in the turmeric oil before adding the green beans (took it out when we sautéed the green beans and tossed it all together at the end). Exceptional with or without tofu!

I found this recipe disappointingly bland with out the help of the garnishes of cashews and coconut flakes and some squirts of lime juice. Next time I might try adding in a bit of hing and some lime zest.

The spicing, the cashews and especially the coconut chips make this recipe a winner despite minor substitutions (cilantro for basil, olive oil for coconut oil). Unless you like your beans very crunchy (I don’t), even fresh local ones will take much longer than 8 minutes and a fair bit of stoveside babysitting. I’m tempted to try one or two minutes in the Instant Pot on low pressure. For sure, I’ll experiment with coconut chips. They’re a real discovery.

Made this with chopped peanuts, canola oil and garden fresh green beans. Delicious.

This recipe is excellent! My boyfriend, who previously had only one green bean dish he’d eat, is already asking when I can make them again. I also loved it! So much flavor; the best green beans I’ve ever had. Thank you!

This recipe is excellent! My boyfriend, who previously had only one green bean dish he’d eat, is already asking when I can make them again. I also loved it! So much flavor; the best green beans I’ve ever had. Thank you!

This was tasty, even with a different set of herbs. I served with a little omelet and coconut rice. There was a lot of splattering, I would use less oil next time, be careful not to let the heat get too high.

This recipe was a hit. I followed it closely, but didn’t have basil and upped the spices a bit as some suggested. I tasted at the end and also decided to add a tablespoon of lime juice instead of serving wedges as suggested. It perked it up a lot. I think that may have made a big difference.

This is a solid recipe. A few suggestions:- use less salt- add corn and/or broccoli - add baked tofu- use curry instead of mustard seeds if sensitive to mustard

Welp. I made this exactly by the recipe (one small exception: ran out of turmeric so substituted with a pinch of saffron). Weirdly my green beans turned out pepperminty - Wintergreen-beans if you will. This is my first comment. I'm just so confused. How did I managed to alchemize mint out of these ingredients?? Any sense or science you could impart on this mystery would be appreciated.

I added a head of cauliflower and doubled the spices, coconut, and cashew. Even more delicious! Make a lot of rice to eat with the incredible dish.

Served at a dinner party as a side with chicken tikka masala. Delish! Did not have coconut but used a bit of coconut milk instead of the water. I had curry leaves so I used them (about 10-12) instead of basil and bay - they lend a really marvelous fragrance and flavor if you can find them. I also increased the ginger to a tablespoon grated. Cooked the mustard seeds first until they started to pop and then added the garlic and ginger, which take less time.

Did with curry leaves and cassia leaf instead of Western bay leaf for Thanksgiving. The aromatics went surprisingly well with all the traditional fixings. If you prep and measure in advance, it comes together in an unfussy way at the last minute. Major hit with everyone.

Made with long beans, broiled (~5 min) until nicely charred. So tasty!