Green Bean and Coconut Dry Curry
Recipe type: Curry
Cuisine: Regional Indian
Serves: Serves 4
  • 1 ½ cups unsweetened shredded or flaked coconut (preferably fresh or frozen, not desiccated)
  • 1-2 serrano chiles, chopped
  • 2-3 cloves garlic, grated or minced
  • ½ teaspoon ground cumin
  • 2 teaspoons ground coriander
  • ½ teaspoon ground turmeric
  • ½ teaspoon red chili powder
  • 1 teaspoon kosher salt
  • 1 tablespoon vegetable oil
  • ½ teaspoon mustard seeds
  • 1 dried red chili
  • 2 stems curry leaves
  • 2 pounds green beans, cut into one inch pieces
  • ¼ cup roasted or raw peanuts
  1. In a medium bowl, combine coconut, green chilis, fresh garlic, cumin, coriander, turmeric, chili powder and salt. Set aside.
  2. Heat oil in a wide skillet or pot over medium-high heat until hot but not smoking. Sprinkle in a few mustard seeds to test the hot oil. The mustard seeds should sizzle and pop. Once they pop, add in the red chili. Stir for just a few seconds then add in the curry leaves, being sure to have a lid nearby because the leaves will splatter in the hot oil!
  3. Scoop in all the green beans, and stir well. Cook for a few minutes, then add ¾ cup water and ½ teaspoon salt. Cover and cook for 5 minutes, until beans are softened but still have a bite.
  4. Add in the coconut and spice mixture into the green beans, stirring well. Cook for just a few minutes longer and you’re done!
  5. Garnish with peanuts.
© 2016 Shef’s Kitchen. All Rights Reserved.
Recipe by Shef's Kitchen at