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Green Beans with Cashews and Coconut

Green Beans with Cashews and Coconut

  • Author: Ingrid DeHart -
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 1x


A richly seasoned vegetable dish with crunchy cashews and coconut.


  • ½ cup unsweetened shredded coconut
  • 2 ½ tablespoons coconut oil or ghee
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, julienned or minced
  • 1 teaspoon black mustard seeds
  • 1 teaspoon turmeric
  • pinch of red pepper flakes
  • 1 bay leaf
  • 1 pound green beans, trimmed
  • ½ teaspoon Celtic sea salt, or to taste
  • 1/3 cup roasted cashews, coarsely chopped (salted or unsalted], to taste


  1. Place a large dry skillet over medium heat. Add coconut and toast, shaking pan occasionally, until golden about 5 minutes. Transfer to a bowl.
  2. Heat oil in the same skillet on medium-high until hot. Add garlic, ginger and mustard seeds. Cook until mustard seeds begin to pop about 30 seconds.
  3. Add turmeric, red pepper and bay leaf. Cook another 30 seconds while stirring.
  4. Add green beans and salt. Toss to coat well with spices and oil.
  5. Add 1/3 cup water, cover partially and reduce heat.
  6. Cook until beans are tender, about 10 minutes.
  7. Uncover and cook until the liquid evaporates.
  8. Add in the cashews and coconut and toss.
  9. Serve.
  • Category: Vegetables
  • Cuisine: Asian, Healthy, Paleo, Vegan, Gluten Free