Spicy green beans, at the center of the plate
This fragrant, deeply flavored green bean dish works as an intense side dish for a simple meal or as a meatless main course in its own right. Take care when adding the mustard seeds to the skillet — they can pop and jump out of the pan as they heat, so stand back. If you can’t find large flakes of dried coconut (also sometimes called chips), you can substitute shredded coconut, as long as it’s unsweetened. But ground coconut will be too fine to add the necessary texture.
GREEN BEANS WITH MUSTARD SEEDS, CASHEWS AND COCONUT
Total time: 30 minutes; makes 4 servings
½ cup unsweetened coconut flakes or chips
2 ½ tablespoons coconut oil
2 garlic cloves, finely chopped
2 (¼-inch-thick) coins fresh ginger
1 teaspoon mustard seed
1 teaspoon turmeric
Large pinch red pepper flakes
1 bay leaf
5 large basil leaves, sliced into ribbons
1 pound green or wax beans, trimmed ¾ teaspoon kosher salt, or to taste ⅓ cup chopped roasted cashews (salted or unsalted, to taste) Cooked rice, for serving Lime wedges, for serving Preparation: 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 garlic, ginger, mustard seed, turmeric, red pepper flakes and bay leaf. Cook, stirring, 1 minute.
Stir in basil, green beans and salt. Toss well to coat in oil and seasonings.
Add ⅓ cup 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.