Annie Bell’s coconut green beans and asparagus

A light, summery coconut sauce will go with any simply grilled meat or fish, but it is especially good with green veggies.

coconut green beans
Ellis Parrinder

SERVES 4

400g fine green beans, stalk-ends trimmed
200g thick asparagus (trimmed weight)
1 tbsp vegetable oil
Roasted cashews, to serve

COCONUT SAUCE
2 tbsp vegetable oil
1 banana shallot, peeled and finely chopped
1 heaped tsp finely chopped fresh ginger
1 heaped tsp thinly sliced medium-hot red chilli
2 heaped tsp garam masala
1⁄2 tsp ground turmeric
400ml can light coconut milk
1 tsp cornflour, blended with 1 tbsp water
1 tbsp lime juice
1 tsp caster sugar
Large handful coarsely chopped coriander, plus extra to serve

  1. For the sauce, heat the oil in a large casserole (ideally cast-iron) over a medium heat and fry the shallot, ginger and chilli for a few minutes until lightly coloured, stirring occasionally. Stir in the garam masala and turmeric, then add the coconut milk, the cornflour mixture and some salt, stirring well. Bring to the boil, then cover and cook over a low heat for 10-15 minutes, stirring occasionally. Stir well at the end until creamy and smooth.
  2. Meanwhile, toss the beans and asparagus with the oil. Cook the asparagus over hot coals for 3-4 minutes, turning regularly until charred and tender. Next add the beans (arranging them across the grates so they don’t fall through the gaps) for another 3-4 minutes until charred and tender. Season and arrange over a serving platter (halving the asparagus, if liked).
  3. Just before serving stir in the lime juice, sugar and coriander to the coconut sauce. Spoon the sauce over the vegetables (serve any excess in a bowl alongside) and scatter with the cashews and extra coriander.

Food styling: Myles Williamson. Styling: Max Robinson. Creative direction: Chloe Sharp