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Makes 4 Servings
1 pound green beans, trimmed
1/4 cup extra-virgin olive oil
1/2 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 cup toasted unsweetened flaked organic coconut
Recipe by Marissa Lippert
Photos by Laura Loesch-Quintin
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Tofu and Vegetables in Coconut Milk
Adapted from James Oseland | Cradle of Flavor | W. W. Norton & Company, 2006
This lovely dish of deep-fried tofu, carrots, green beans, and cabbage in a pale yellow coconut-milk broth is a Malaysian family favorite. Macadamias in the flavoring paste lends the broth its body and richness. Deep-frying tofu gives it a pillowy, sponge-like texture that helps it absorb flavors more readily. You can omit the dried shrimp paste for a vegetarian version.–James Oseland
Finally, let&rsquos talk about this easy creamy vegan salad dressing. Deliciously creamy, tangy and a perfect match for any salad. Most importantly, this dressing is completely plant based! Win! I adapted it from my favourite food blog of all time, Pinch of Yum.
First combine almond butter with some coconut milk. Next you add the olive oil, orange juice, a pinch of mustard and mashed garlic and ginger. Finally it comes together with some maple syrup that would remind you of a typical honey and mustard sauce.
Can I use other veggies?
Yes! You can use diced potatoes, summer squash or zucchini, broccoli florets, cauliflower florets and/or stems&hellip really anything you want. Bell pepper would be great sautéed with the onions and garlic. Baby spinach would be great stirred in at the end of cooking and allowed to wilt.
Just keep in mind different veggies have different cooking times &ndash potatoes for example will take longer to cook so I recommend adding them to the coconut milk and letting them simmer for about 15-20 minutes and then adding the chicken so the chicken doesn&rsquot overcook.
This is a great way to use up any veggies you have lying around in your fridge.
- Heat oil in a medium skillet over medium-high heat. When shimmering hot, add mustard seeds and allow them to pop. Then add asafetida, urad dal, curry leaves & red chilies. Cook, stirring frequently, until fragrant and dal turns light golden brown, about a minute. Add green beans, salt cover and cook, stirring occasionally until beans are crisp-tender, about 3 to 5 minutes.
- Stir in coconut. To make the optional garnish of fresh spice mixture also known as Paruppa Podi – Roast Chana dal, then add coriander seeds and dry roast on the stovetop in a small pan. Coarse grind along with the red chili. Sprinkle over Green Bean Poriyal for a nutty and spicy flavor boost!
Green Bean Poriyal can be served hot, cold, or room temperature. Serve with fluffy rice, Sambar, Whole wheat parathas, Crunchy Cabbage Salad, and Mango Shrikhand.
Feeding vegans can be a challenge, but don&rsquot stress. This tasty lentil chili can be assembled and made ahead of time, so you&rsquore not glued to the stove.
Need it in a hurry? No problem. This recipe can be adapted for your Instant Pot, too.
Meal planners will want to make a big batch. Leftovers will be good for up to 5 days and are arguably even tastier as the flavors get a chance to mingle and deepen.
It can be frozen for up to 5 months, too, so you can keep the chili love going long after the bowls are licked clean.
New Zealand Woman's Weekly
- olive oil, for cooking
- 1 medium onion, diced
- 1 clove garlic, sliced
- 2 tbsp finely sliced fresh ginger
- 2 tbsp Thai green curry paste (or to taste)
- 400 ml coconut cream
- 450-500 g blue cod (pot-caught), cut into bite-sized pieces
- 2-3 kaffir lime leaves, finely sliced, plus extra to garnish
- 12 farmed green-lipped mussels with 1 cup water or ½ cup water and ½ cup white wine
- 1 tsp black mustard seeds
- 1/4 cup shredded coconut, plus extra, toasted, to serve
- 2 cups cooked and cooled white jasmine rice
- cooked green beans or seasonal veges, to serve
- lime wedges, to serve
Blue cod has a lovely firm texture, making it ideal for cutting into small pieces that will stay together in curries, soups and pasta.
How to Season Roasted Green Beans
Honestly, it’s hard to resist eating these green beans straight off the pan. I also enjoy them with creamy aioli on the side, for dipping.
For the delicious sesame variation shown in the top photo, serve your roasted green beans on a serving platter swirled with tahini sauce. Top the green beans with a light drizzle of toasted sesame oil, a sprinkle of freshly toasted sesame seeds, and some torn fresh basil or cilantro.
Or, top your roasted green beans with some simple additions to make them look more enticing at the dinner table. Choose just one or two (ok, maybe three). Here are some ideas:
- Lemon zest and/or lemon wedges
- Sprinkle of finely grated Parmesan cheese
- Small handful of fresh basil, mint, parsley, chives or green onion, finely chopped
- Light sprinkle of red pepper flakes
- Pat or two of butter
- Light drizzle of balsamic reduction or thick balsamic vinegar
- Toasted sliced almonds
Watch How to Roast Green Beans
Crunchy Cinnamon Toast
The day before place the can of condensed milk (wrapper removed) in a pot of water.
Cover, bring it to boil then simmer on low for 5-6 hours.
Allow it to cool completely before opening.
The next day combine, cinnamon, nutmeg, vanilla, salt, lime zest, dulce de leche, egg, and water. mix to combine, making sure the dulce de leche has completely dissolved. Blending this in a blender maybe even quicker.
Melt a tablespoon of butter.
Soak two slices of bread in the mixture and fry in butter until golden on both sides.
Repeat for all 6 slices using 1 tablespoon of butter for every two slices of bread.
Take the hot slices of bread and toss in cinnamon sugar.
Optional place the slices in a 400-degree oven for 5 minutes to get it extra crunchy
Additionally you can brush with a bit of melted butter on the toast before dipping in the cinnamon sugar if you want a heavier layer of cinnamon sugar coating.