Though the list of ingredients seems long, it’s mostly spices. You could substitute a tablespoon of good curry powder instead. Serve this with rice and grilled or roasted meats or fish or tofu, tempeh…

1-1/2 lbs green beans, trimmed
1 T peanut or vegetable oil
1 t black mustard seeds or 1 t mustard powder or 1 T prepared mustard
1 chile, seeded and finely chopped or 1/2 t red pepper flakes
1/2 onion, thinly sliced
2 garlic cloves, finely chopped
2 t grated fresh ginger
1 t ground turmeric
1/4 t ground cardamom
3/4 c coarsely grated carrots
3/4 c vegetable or chicken stock
1/2 c dry, unsweetened shredded coconut
1/4 c chopped roasted walnuts, peanuts or hazelnuts
2 T chopped cilantro

1. Steam the beans for about 4 minutes, until just tender, then set aside.

2. Heat the oil in a large skillet, add the mustard seeds, cover and cook over medium heat until the seeds start to pop. Add the chile or red pepper flakes, onions, garlic, ginger, turmeric, and cardamom. (If using either mustard powder or prepared mustard, add here.) Cook, stirring, for about 3 or 4 minutes, until the onions start to soften.

3. Add the carrots, stock, and coconut, and cook for another 5 minutes.

4. Add the steamed beans, nuts, and cilantro and cook for a couple of minutes to warm the beans and infuse the flavors.