Spicy Beans with Carrot and Coconut

• 18 ounces extra-fine haricot verts (young green beans), topped and tailed (about 3 1/24 1/2 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
• 1/4 teaspoon ground cardamom
• 4 ounces carrots, coarsely grated (about 3/4 cup)
• 3/4 cup vegetable broth
• 1/2 cup dry, unsweetened coconut
• 1/4 cup chopped roasted hazelnuts
• 2 tablespoons chopped cilantro

1. 1 Steam the beans for about 4 minutes until just tender, then set aside.
2. 2 Heat the oil in a frying pan, add the mustard seeds, cover and cook over medium heat until the seeds start to pop.
3. Add the chile, onions, garlic, ginger, turmeric, and cardamom.
4. Cook, stirring, for 4 minutes until the onions start to soften.
5. 3 Add the carrots, broth, and coconut, and cook for 5 minutes.
6. 4 Finally add the beans, hazelnuts, and cilantro and cook for 1-2 minutes to infuse the flavors and warm the beans.
7. 5 Serve with rice or grilled or roast meats or fish.

verts, peanut, black mustard seeds, chile, onions, garlic, ginger, ground turmeric, ground cardamom, carrots, vegetable broth, hazelnuts, cilantro

Taken from www.cookstr.com/recipes/spicy-beans-with-carrot-and-coconut (may not work)