A rich combination of yogurt and cashews spiked with aromatic peppercorn and coriander give green beans a hearty upgrade. This dish, which pairs well with roti or rice, has all the comfort of a great casserole, but takes far less time and fuss.
In a large skillet, toast the coriander on low heat until it turns a shade darker, 2 to 3 minutes. Set aside the coriander, but keep the skillet (you’ll use it to make the rest of the dish).
In a large mortar and pestle or food processor, blend the coriander, cashews, peppercorns, and garlic until the mixture has a pebble-like texture. In a medium bowl, combine the cashew mixture with the yogurt, season with salt, and set aside.
In the same skillet used to toast the coriander, add the green beans and 1/4 cup water. Season with salt. Cover and cook on medium heat until the beans are crisp-tender, 5 to 7 minutes. Fold in the yogurt mixture evenly to coat the green beans, and cook 3 minutes more. The yogurt should be mostly absorbed, but with a little loose sauce in the pan.
Squeeze with lime juice to taste and garnish with freshly cracked pepper.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.