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Spicy Beans with Carrot and Coconut


Spicy Beans with Carrot and Coconut Recipe

Ingredients:
  • 18 ounces extra-fine haricot verts (young green beans), topped and tailed (about 3½–4½ cups)
  • 2 tablespoons peanut or vegetable oil
  • 1 teaspoon black mustard seeds
  • 1 chile, seeded and finely chopped
  • 2 small onions, finely sliced
  • 2 garlic cloves, finely chopped
  • 2 teaspoons grated ginger
  • 1 teaspoon ground turmeric
  • ¼ teaspoon ground cardamom
  • 4 ounces carrots, coarsely grated (about ¾ cup)
  • ¾ cup vegetable broth
  • ½ cup dry, unsweetened coconut
  • ¼ cup chopped roasted hazelnuts
  • 2 tablespoons chopped cilantro
Directions:
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Rank

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