| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 219 | 14g | 9g | 14g |
| sugars | fibre | protein | salt |
| 4g | 1g | 8g | 0.54g |
There’s something incredibly comforting about simple, healthy recipes that are also packed with flavor. The recipe for Hyacinth Beans with Coconut is one of those perfect dishes that embodies everything I love about cooking. Growing up in Texas, I’ve always had a penchant for dishes that bring a punch of flavor, and this recipe achieves just that with a delightful mix of Tex-Mex flair and traditional Southern influences.
Vibrant and Nutritious
One of the reasons I adore Hyacinth Beans with Coconut so much is its vibrant and nutritious profile. Hyacinth beans are a powerhouse of nutrients, rich in fiber, protein, and essential vitamins. When combined with the rich, tropical flavor of coconut, it not only tastes fantastic but also provides a fulfilling meal that can be enjoyed as a main or side dish. The addition of turmeric provides anti-inflammatory benefits, making this dish a great choice for anyone looking to include more health-conscious options in their diet.
Perfect Pairings
This dish is incredibly versatile and works beautifully with a variety of other meals. It’s reminiscent of traditional Indian and Southeast Asian dishes, and can be paired wonderfully with rice, roti, or naan. You can even serve it alongside grilled meats or a fresh, crisp salad to add more depth and balance to your dining experience.
The combination of mustard seeds, cumin seeds, and curry leaves adds a layer of aromatic complexity that is hard to resist. The grated coconut brings a subtle sweetness, complementing the savory flavors perfectly. Personally, I love garnishing it with a sprinkle of chopped cilantro for an added burst of color and freshness.
If you’re looking for more recipes that explore similar flavor profiles, you might enjoy dishes like Indian Dal with Coconut or Sri Lankan Mixed Vegetable Curry. These recipes share some of the same spices and ingredients, offering a delightful exploration into different culinary traditions.
As someone who spends her days teaching young minds, I appreciate recipes that are straightforward yet deliver bold flavors. Hyacinth Beans with Coconut is a delightful mix that never fails to brighten up my dinner table. Give it a try, and let it bring a little bit of flavor and health to your next meal!
What You’ll Need
- 2 cups fresh hyacinth beans, shelled
- 1 cup grated coconut
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 2 green chilies, slit
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 10 curry leaves
- 1/2 teaspoon turmeric powder
- 2 tablespoons vegetable oil
- Salt to taste
- 1/2 cup water
- 1 tablespoon chopped cilantro (optional, for garnish)
Method
Step One
Heat the vegetable oil in a large pan over medium heat. Once hot, add the mustard seeds and let them splutter. Then, add the cumin seeds and curry leaves, sauté for about 30 seconds until aromatic.
Step Two
Add the finely chopped onion to the pan. Sauté for 2-3 minutes until the onions turn translucent.
Step Three
Add the minced garlic, ginger, and slit green chilies to the pan. Cook for another 2 minutes, stirring frequently, until the raw smell of garlic and ginger disappears.
Step Four
Add the turmeric powder and mix well. Then, add the fresh shelled hyacinth beans and sauté for 3-4 minutes, allowing the beans to absorb the flavors.
Step Five
Pour in the 1/2 cup water and add salt to taste. Mix well and cover the pan. Simmer for 15-20 minutes, or until the beans are cooked and tender.
Step Six
Once the beans are cooked, add the grated coconut and stir to combine thoroughly. Cook for an additional 2-3 minutes until the coconut is heated through.
Step Seven
Turn off the heat and garnish with chopped cilantro if desired. Serve hot as a side dish or with steamed rice.
