Coconut Vegetables

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Coconut Vegetables

 

2 bunches snake beans, trimmed, cut into 7 cm (3 " ) lengths

2 bunches English spinach, trimmed, roughly chopped

2 garlic cloves, peeled, chopped

4 small red chillies, deseeded, roughly chopped

1 cm (3/8 " ) piece ginger, peeled, roughly chopped

1 teaspoon salt flakes

1/2 teaspoon sugar

1/4 cup desiccated coconut

1 bunch Thai basil, leaves picked

 

 

1. Bring a large saucepan of water to the boil over high heat. Add

beans. Cook for 2 minutes. Using a slotted spoon, transfer to a

colander. Refresh under cold water. Drain. Set aside. Return water to

the boil. Add spinach. Cook for 30 seconds. Drain. Refresh under cold

water. Add to beans.

 

2. Using a large mortar and pestle, pound garlic, chilli, ginger,

salt, and sugar into a paste.

 

3. Combine coconut and 2 teaspoons water in a small heatproof bowl.

Cover. Microwave on HIGH (100%) for 30 seconds. Add warm coconut to

spice mixture. Mix to combine. Spoon over beans and spinach. Toss

gently. Serve coconut vegetables at room temperature, topped with

basil leaves.

 

 

Serves 6.