Green Beans with Coconut and Peanuts

Green beans with coconut and peanuts – freshly cut green beans and potatoes sauteed in a coconut-peanut-sesame paste; so delicious and a perfect side!

Green beans curry is the basic fresh veggie curry we always reach out to whenever we have dal and rice! I remember my younger son (when he was about 2 years old) asking for “beencha upkali” (beans stir fry) in his cute baby language every time I ask him his favorite veggie stir fry he would love to have!

This curry is a different take on the same simple beans upkari/curry (which has either mustard or garlic and red chilies). As a south Indian, especially from the coastal town of Mangalore which is known for lots of coconut groves, I love to add grated coconut in some form or the other in any dish.

This delightful version has a melange of coconut, peanuts and sesame seeds in the form of a coarse paste which is then cooked with green beans and some potatoes. If you are on a nut free diet, you can omit the peanuts.

Just saute chopped vegetables with this coconut paste and viola! You have a different, yet simple and delicious fresh green beans stir fry to enjoy with rice and dal or even as a side dish with rotis, parathas, chaptis or even puris; totally vegan, gluten free and plant based!

We enjoyed it with hot, steamed rice, dal palak, Bhindi Saglen (Okra in a coconut masala; recipe will be posted soon) and a fresh fruit salad!

If you do make this curry, do give me a shout out on Instagram (@curryandvanilla16) using the hashtag #curryandvanilla16 or share your version on my Facebook page!

Don't forget to leave a rating and comment in the box below. I would love to hear from you!

Enjoy foodie friends and Happy Cooking/Eating!

For more ways to enjoy fresh green beans, do check out some from my kitchen:

Lets make us a simple yet exotic Green beans and potatoes curry with some coconut-peanut flavored hue, shall we?

Yum

Green Beans with Coconut and Peanuts

Prep Time: 15 minutes

Cook Time: 15 minutes

Serving Size: 4

Green beans and potatoes sauteed in a coconut-peanut-sesame paste; so delicious and a perfect side!

Ingredients

2 cups chopped green beans
1 medium sized potatoe, scrubbed or peeled and chopped into small cubes
½ tsp haldi/turmeric powder
½ tsp freshly ground black pepper powder
¼ tsp hing powder/asafetida powder (optional)

FOR COCONUT-PEANUT PASTE:

¼ cup grated coconut (fresh/frozen)
3 tbsp peanuts, with our without skin
1 tbsp white sesame seeds
1 tsp jeera/cumin seeds
2 green chilies/jalapenos, chopped

FOR SEASONING/TEMPERING:

2 tablespoons coconut oil (or any cooking oil)
1 tsp mustards seeds
1 large red chilli, whole or roughly cut into 2 to 3 pieces

Instructions

MAKE COCONUT PASTE:

In a small blender jar, make a coarse paste of coconut, peanuts, green chilies, jeera and sesame seeds. Set aside.

PREPARE THE VEGETABLES:

Wash, clean, remove ends and chop green beans into small pieces.
Wash and scrub well or peel a medium sized potato and cut into small cubes.

TO MAKE THE CURRY/STIR FRY:

Heat a large saucepan or kadai or wok.
Once hot, add oil and mustard seeds.
As soon as the mustard splutters and crackles, add the red chili and sauté for a few seconds.
Stir in the coconut masala, haldi, hing powder and crushed black pepper powder; stir fry on medium heat for a few couple of minutes, stirring continuously.
Tip in the chopped green beans and potatoes along with salt to taste and mix well. Sprinkle a little water if necessary.
Cook, covered on medium heat until the green beans are cooked and potatoes are tender soft; about 7 to 9 minutes.
Once the veggies are cooked well, remove from heat and serve hot as a side dish with any meal!
ENJOY AND HAPPY EATING!

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STEP-WISE INSTRUCTIONS TO MAKE GREEN BEANS STIR FRY:

TO MAKE COCONUT PASTE:

In a small blender jar, make a coarse paste of coconut, peanuts, green chilies, jeera and sesame seeds. Set aside.

PREPARE THE VEGETABLES:

Wash, clean, remove ends and chop green beans into small pieces.

Wash and scrub well or peel a medium sized potato and cut into small cubes.

TO MAKE THE CURRY/STIR FRY:

Heat a large saucepan or kadai or wok.

Once hot, add oil and mustard seeds.

As soon as the mustard splutters and crackles, add the red chili and saute for a few seconds.

Stir in the coconut masala, haldi, hing powder and crushed black pepper powder; stir fry on medium heat for a few couple of minutes, stirring continuously.

Tip in the chopped green beans and potatoes along with salt to taste and mix well. Sprinkle a little water if necessary.

Cook, covered on medium heat until the green beans are cooked and potatoes are tender soft; about 7 to 9 minutes.

Once the veggies are cooked well, remove from heat and serve hot as a side dish with hot steamed rice and dal or any Indian flat bread like rotis, parathas, chapatis or puris. This simple and delicious stir fry is a good side dish with any meal!

ENJOY AND HAPPY COOKING/EATING!