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Green Bean, Corn, and Coconut Stir-Fry (Thoren)

Green Bean, Corn, and Coconut Stir-Fry (Thoren)

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This vibrant green bean and corn stir-fry is inspired by the traditional South Indian thorun, a dry vegetable dish defined by its aromatic use of coconut and spices. The combination of snap-fresh green beans and sweetcorn provides a satisfying crunch, while the toasted mustard seeds and curry leaves offer an authentic depth of flavour. It is a wonderfully colourful vegan dish that brings a bright, earthy warmth to the dinner table, making it a versatile addition to your midweek repertoire.

As a nutritious plant-based recipe, this stir-fry is naturally high in fibre and packed with fresh produce. It works perfectly as a light main course when served with fluffy basmati rice, or as a fragrant side dish alongside a creamy dhal or vegetable curry. The addition of desiccated coconut absorbs the spices beautifully, creating a toasted coating that perfectly complements the natural sweetness of the corn.

Ingredients for Green Bean, Corn, and Coconut Stir-Fry (Thoren)

60g grated dried unsweetened coconut
3/4 cucchiaini di cumino macinato
1/2 cucchiaini di coriandolo macinato
1/8 cucchiaini di pepe di cayenna
1/4 cucchiaini di curcuma macinata
1 small fresh green chilli, such as serrano, Thai, or jalapeño, slit lengthwise with stem end intact
2 spicchi d'aglio, schiacciati
60ml acqua
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2 cucchiai di olio vegetale
1 cucchiaino di semi di senape marroni
1/8 cucchiaini di fiocchi di peperoncino rosso piccante
15 to 20 fresh curry leaves (optional)
450g green beans, thinly sliced crosswise (1/4 inch)
3 ears corn, kernels cut from cobs

How to make Green Bean, Corn, and Coconut Stir-Fry (Thoren)

Stir together coconut, cumin, coriander, cayenne, turmeric, chilli, garlic, 60ml water, and 1/2 teaspoons salt in a small bowl.

Heat oil in a wok or 12-inch heavy skillet (not nonstick) over medium-high heat until it shimmers, then cook mustard seeds and red pepper flakes until mustard seeds begin to pop and/or turn gray. Add curry leaves (if using), covering skillet immediately as they crackle for a few seconds.

Add green beans and corn and stir-fry 8 minutes. Add coconut mixture and cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes. If mixture becomes dry and begins to stick to bottom of wok, add a few tablespoons water. Season with salt.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.