My wife and I have been going to a local Indian restaurant in our area called Indian Garden. I am no expert when it comes to authentic Indian food, but my taste buds are pretty good and I have eaten enough of that cuisine to know the good from the bad, and this place is the good. There are couple of things that differentiate an ethnic restaurant for me when I first arrive. My first sell is it busy and second are those sitting down to eat of the same ethnicity as the restaurant. Win, win on Indian Garden, and as a matter of fact we are often times the only ‘gringos’ in that joint. With all of that being said, we have only dined in for their lunch buffet and there are plenty of reasons why. It’s very affordable, and they offer a wide array of great Indian food, so much as my wife will say ‘we have to learn to make that’. One of our visits my wife tried their coconut soup and loved it so much that I had to learn to make it for her. It’s still one of her favorites to this day. On our most recent visit they had a green bean dish, one that was the first for us, that was just out of this world, and it was up to me to figure this one out.
This was perfect timing as we needed to harvest a bunch of green beans from our garden, and so it was time to use up some leftover coconut from making pies this summer and put it all to a good use.
Let’s get started.
- 2 cups of fresh green beans, trimmed, and cut into about 2 inch pieces
- 1 tbsp canola oil
- 1 cup of sweetened coconut flakes
- 5 Indian curry leaves
- generous pinch of salt, to taste
Super simple stuff here but flavors that will have you coming back for more, trust me I know from that last visit to the buffet. I had no guilt getting a second serving of these beans.
Start by getting a large skillet on the stove, over medium heat. Add in the oil and let that come to temperature, about a minute or so.
Next add in the green beans, and give them a nice stir in the oil. Continue to cook the beans on medium heat for about 5 minutes, then toss in the Indian curry leaves. Give your wrist a workout and toss those in the skillet, and then continue to stir for a couple of minutes.
Now add in the coconut flakes, and continue to toss and stir.
Cook the beans and the coconut until the coconut flakes start to turn a golden color and the beans are just starting to get tender.
Slide these into a serving bowl and get ready to dig in.
These coconut green beans are so good you can just eat them as a main dish if you desire. Crunchy beans with a sweetness from the coconut and a slight pungent taste from those curry leaves. It was a win, win, just like the buffet at Indian Garden. If you are looking for a great side dish, and looking to harvest some beans, give this one a try. As a side note, you can get curry leaves from your local Indian market (I shop at Best Food Store in Milwaukee, and the curry leaves can get sealed up and frozen as well. Hope you enjoy!