Updated: Sep 26, 2019
Thinly sliced green beans with coconut, turmeric and a dash of tobiko flakes
I made this Sri Lankan vegetable dish the first time for a dinner party and I keep making it over and over again because I find it so satisfying! It being late summer in Quebec now, beans are in season and they are sweet and flavourful. I also had some summer squash and chopped it up finely and added some of that too, this helped to keep a little moisture in the pan and I didn't need to add water. The original recipe had me throwing all the ingredients in together, and it was fabulous this way but the second time I made it, I fried the onions first and I found it slightly better.
tbsp of coconut oil
2 cups of vegetables- thinly sliced green beens and chopped summer squash
1/2 cup of shallots finely diced
1/2 tsp of turmeric (2 tsp of fresh)
1/2 cup of unsweetened coconut (dried, or fresh)
2 pinches of tobiko flakes (optional)
1/2 tsp salt
2 tablespoons of water
optional garnishes: toasted slivered almonds, basmati and/or yogurt
Heat a frying pan on medium heat and add the coconut oil and shallots, stir until they are translucent and starting to brown. Add all other ingredients except the water and stir fry it for 2 minutes. If you find the mixture is dry, add the water and then turn the heat on low, cover the pan and cook until the beans are tender.
Serve on basmati rice with garnishes and perhaps a dab of your favourite chutney.