Green Beans with Coconut, Ginger and Lime
Ingredients
40g desiccated coconut
1 tbsp coconut oil (or flavourless oil)
2 echalion shallots, halved and thinly sliced
350g green beans, topped and tailed
20g ginger, grated
4 garlic cloves, crushed or grated
1 tbsp double concentrate tomato purée
2 limes, 1 juiced, 1 cut into wedges to serve
20g roasted, salted peanuts, roughly chopped
15g coriander, leaves picked
2 servings
Calories~425 kcal
Protein~12 g
Carbs~35 g
Fat~29 g
Fiber~14 g
Sugar~13 g
Total recipe
Calories~850 kcal
Protein~23 g
Carbs~70 g
Fat~58 g
Fiber~27 g
Sugar~25 g
Method
Step 1
Toast the coconut in a dry frying pan over a low heat for 1-2 mins, until golden. Tip out onto a plate; set aside.
Step 2
Using the same pan, heat the oil, add the shallots and cook over a medium-low heat for 10 mins or until soft and golden, stirring occasionally.
Step 3
Meanwhile, cook the green beans in salted boiling water for 5-6 mins until al dente. Drain well.
Step 4
Stir the ginger and garlic into the shallots, and cook for a couple of mins until fragrant. Add the tomato purée and cook for 3 mins more, stirring regularly. Tip in the toasted coconut and remove from the heat.
Step 5
Add the beans to the shallot mixture and toss to coat; stir in the lime juice. Tip onto a serving platter and scatter over the peanuts and coriander. Serve with lime wedges.
