Yield 2 to 3 servings
- 2 tablespoons vegetable oil or light olive oil
- 2 tablespoons sliced almonds
- 1/2 cup finely chopped onion
- 3 large cloves garlic, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1/2 teaspoon red chili pepper flakes
- 3/4 teaspoon kosher salt
- 3/4 cup coconut milk
- 3/4 pound green beans, trimmed and cut into 1-inch pieces
- 1 teaspoon lime juice
- 2 tablespoons chopped cilantro.
1. Heat the oil in a 3-quart sauté pan over medium heat. Add almonds and cook, stirring, until light golden. Remove from heat and transfer almonds to a plate or bowl; set aside for garnish.
2. Add onion, garlic, cumin, coriander, paprika, chili pepper flakes and salt to the unwashed sauté pan, and return to medium heat. Sauté until the onion is tender and begins to fry, about 4 minutes.
3. Add coconut milk and green beans. Mix well and bring to a boil. Reduce heat to medium-low and cook, covered, until the beans are tender, about 6 minutes.
4. Sprinkle beans with lime juice, and toss lightly. Transfer to a warmed serving dish and garnish with almonds and cilantro. If desired, serve accompanied by plain cooked rice or roti flatbread.