Green Beans and Carrots Thoran - Instant Pot | Stir-fry

A quick and flavorful side of green beans and carrots sautéed with coconut flakes, this Green Beans and Carrots recipe is a great accompaniment to many entrées. Stir-fry or cook it in your Instant Pot and enjoy this vegan and gluten-free side dish in less than 30 minutes.

I grew up eating a very typical Punjabi preparation of Greens Beans and Carrots, called Beans Gajar, and still love it. But every once in a while, I like to switch the seasonings on sides, so I can enjoy them in more than in one way.

This recipe is exactly that. It's a southern-Indian recipe from the gorgeous coastal state of Kerala, in which veggies are sautéed with desiccated coconut and seasoned with mild spices. Simple and clean flavors which are very refreshing for the palette.

30-Minute Vegan & Gluten-Free Side Dish

Whether you make it in the Instant Pot, or Stove, this simple and delicious side dish gets done in under 30 minutes.

The best part about it is that it's Vegan and Gluten-Free, so if you're entertaining, this is a great dish to make without worrying about food allergies or restrictions. Do check for nut-allergies though, since coconut is from the tree-nut family.

Whenever I'm looking for a side dish to pair with an Indian restaurant favorite like Dal Makhani, or Lamb korma, I prefer a dish that has clean flavors, adds taste and nutrition to the meal, without stealing the limelight away from the entree.

This Green Beans and Carrots dish is perfect for that. I saute beans and carrots with mustard seeds and desiccated coconut flakes, and then season it with mild floral spices like coriander. I finish it with a light drizzle of lime juice and it turns out so flavorful!

My kids, who are otherwise not very fond of green or string beans, enjoy this dish a lot.   The sweetness of the carrots and the coconut contrasts really well with the crisp beans.

Customize this Recipe with Other Vegetables

If you're not a fan of green beans or carrots, you can easily switch those out and and make this recipe with your favorite vegetables, like cauliflower, peas, zucchini, broccoli, corn etc. Follow the same instructions and cook time.

Another Favorite with Coconut: Beetroot Thoran | Beet Coconut Stir-Fry

I make a very similar dish following this recipe with chopped beets: Beet Coconut Stir Fry.  The sweet beetroot combined with sweet and nutty coconut flakes is an unmatched flavor, and goes really well with Dal and curries.

Is Desiccated Coconut Same as Unsweetened Shredded Coconut

This recipe calls for desiccated coconut, but if that's hard to get, substitute with finely shredded unsweetened coconut flakes. Even though both taste the same, here is a subtle difference between desiccated coconut and unsweetened shredded coconut.

Desiccated coconut is coconut pulp that has been dried and contains much less moisture than the fresh fruit. It is more dry than shredded coconut.

Shredded coconut is thin strands of dried coconut, that is available in two types, sweetened and unsweetened. It also comes in two sizes- thinly shredded and a thick shred.

How to Make Green Beans and Carrots in an Instant Pot

This may not come across as a dish that needs pressure cooking, but it does become a hand-off recipe when I make it in my electric pressure cooker, Instant Pot. It can also be made in Mealthy Multipot.

That being said making this on the stove is as easy, and takes only 10 minutes. 

Step by step instructions and pictures for Green Beans and Carrots in an Instant Pot:

• Chop beans and carrots in ½ inch pieces.
• Turn on Instant Pot to SAUTE mode.  Add olive oil and wait till display reads "hot" and add mustard seeds.  (pic 1)
• When the mustard seeds start sizzling/spluttering, add chopped beans and carrots and sauté for 30 seconds. (pic 2)
• Turn off saute. Add salt and spices and stir.  (pic 3)
• Add unsweetened coconut flakes.  Stir everything together. (pic 4)

• Then add water; ¼ cup for 3qt, ½ cup for 6 qt, 1 cup for 8qt . (pic 5)
• Close lid.  Set vent on SEALING mode. Set Manual or Pressure Cook for 0 minutes. (pic 6)
• Release pressure immediately (QR), or you could wait for 5 minutes and then release pressure manually. To do that, turn the pressure knob to the venting position in DUO models, or push down on the pressure knob in ULTRA models.
• Open lid after the pin drops. If there is any excess moisture, turn on saute for a few minutes till it evaporates.
• Garnish with Cilantro and serve warm! (pic 7 & 8)

What does ‘0’ Minutes Pressure Cook Time Mean

What this zero minutes cook time does is essentially steam the vegetables (or anything), in the time it takes to build pressure.

This works great for steaming vegetables, or cooking thin filets of fish, without over-cooking them.

Stovetop Recipe for Green Beans and Carrots Stir-Fry

Here's an easy stir-fry recipe for Green Beans & Carrots, which gets done in 20 minutes, from start to finish. Here are the step by step instructions and pictures.

• I start off by heating a heavy bottom skillet on medium heat. Add oil and when it's hot, add mustard seeds. 
• When the mustard seeds start sizzling/spluttering, add chopped beans and carrots and sauté for 30 seconds.
• Add salt and spices. Sprinkle 2 tablespoons of water and stir everything. Add unsweetened coconut flakes. Cover the pan with a lid and cook for 5 minutes.
• Open lid and saute for 2-4 minutes, depending on how crunchy you like your veggies. Garnish with Cilantro!

What to Serve with Green Beans and Carrots

This delicious and healthy side pairs beautifully well with many Indian entrees. Here are a few choices for vegetarian and non-vegetarian entrees. Combine with White Rice or Brown Basmati Rice, Roti, or store-bought Naan to make a complete meal.

Vegetarian Entrees

• Dal Tadka/Dal fry
• Dal Makhani
• Paneer Butter Masala/Paneer Makhani
• Paneer Tikka Masala
• Chana Masala

Non-Vegetarian Entrees

• Easy Butter Chicken
• Chicken Curry
• Chicken Vindaloo
• Lamb Korma
• Chicken Tikka Masala
• Mutton Curry/Goat Curry

Tips for Quick & Easy Green Beans and Carrots Thoran

• If you can't find desiccated coconut, shredded unsweetened coconut flakes can be used instead.
• Customize this dish by adding your favorite vegetables, like cauliflower, potatoes, sweet potato, zucchini etc. Remember to keep the total quantity to 2 cups to follow this recipe.
• If pressure cooking this dish, add water based on the size of your cooker. ¼ cup for 3qt, ½ cup for 6 qt, 1 cup for 8qt, You may have to saute later on to evaporate excess moisture in this recipe.
• For best results, make this dish in a saute-pan on the stove. It turns out more crisp and flavorful.
• This dish can be frozen in any air-tight container for 3-4 weeks. To re-heat, thaw it overnight in the refrigerator, or using the microwave and give it a quick saute in the skillet.

More Veggie Sides from My Kitchen

• Aloo Gobi- An Indian stir-fry with potatoes and cauliflower.
• Beetroot Thoran- A stir-Fry of chopped beetroot with desiccated coconut.
• Green Beans Almondine - Goes perfect with Tandoori Chicken or any meal with non-Indian flavors.
• Honey Glazed Carrots- Sweet tender and very versatile side dish with citrus flavors.
• Parmesan Roasted Potatoes- Roasted potatoes crisped with grated parmesan cheese.
• Cauliflower Mashed Potatoes- Where healthy meets indulgence!

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📖 Recipe

Green Beans and Carrots: Instant Pot or Stir-fry

Aneesha Gupta

A quick and flavorful side of green beans and carrots sautéed with coconut flakes, this Green Beans and Carrots recipe is a great accompaniment to many entrées. Stir-fry or cook it in your Instant Pot and enjoy this vegan and gluten-free side dish in less than 30 minutes.

4.78 from 9 votes

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Pressure Cook 0 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Indian

Servings 4 people

Calories 72 kcal

Equipment

• ▢
  Instant Pot
• ▢
  Frying Pan

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 tablespoon olive oil
• ▢ ½ teaspoon mustard seeds
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon turmeric
• ▢ 2 teaspoon coriander powder
• ▢ ¼ teaspoon cayenne : adjust to your taste
• ▢ 1.5 tablespoon unsweetened coconut flakes (or desiccated coconut)
• ▢ ¼ cup water or more, depending on size of IP (see notes)
• ▢ 1 cup green beans chopped in ½ inch pieces
• ▢ 1 cup carrots chopped in ½ inch cubes

Cook ModePrevent your screen from going dark

Instructions

 

Instant Pot Recipe

• Chop beans and carrots in ½ inch pieces. Turn on Instant Pot to SAUTE mode.  Add olive oil and wait till display reads “hot” and add mustard seeds.
• When the mustard seeds start sizzling/spluttering, add chopped beans and carrots and sauté for 30 seconds.  
• Turn off saute. Add salt and spices and stir. 
• Add unsweetened coconut flakes.  Stir everything together.
• Then add water; ¼ cup for 3qt, ½ cup for 6 qt, 1 cup for 8qt . Close lid.  Set vent on SEALING mode. Set Manual or Pressure Cook for 0 minutes.
• Wait for 5 minutes and then release pressure manually (QR). To do that, turn the pressure knob to the venting position in DUO models, or push down on the pressure knob in ULTRA models.
• Open lid after the pin drops. If there is any excess moisture, turn on saute for a few minutes till it evaporates.Garnish with Cilantro and serve warm!

Stove top recipe

• Chop beans and carrots in ½ inch pieces.
• Heat a heavy bottom skillet on medium heat. Add oil and when it’s hot, add mustard seeds. When the mustard seeds start sizzling/spluttering, add chopped beans and carrots and sauté for 30 seconds.
• Add salt and spices. Sprinkle 2 tablespoons of water and stir everything. Add unsweetened coconut flakes. Cover the pan with a lid and cook for 5 minutes.
• Open lid and saute for 2-4 minutes, depending on how crunchy you like your veggies. Garnish with Cilantro.

Video

Notes

Tips for Quick & Easy Green Beans and Carrots Thoran

• If you can't find desiccated coconut, shredded unsweetened coconut flakes can be used instead. 
• Customize this dish by adding your favorite vegetables, like cauliflower, potatoes, sweet potato, zucchini etc. Remember to keep the total quantity to 2 cups to follow this recipe.
• If pressure cooking this dish, add water based on the size of your cooker. ¼ cup for 3qt, ½ cup for 6 qt, 1 cup for 8qt, You may have to saute later on to evaporate excess moisture in this recipe.
• For best results, make this dish in a saute-pan on the stove. It turns out more crisp and flavorful.
• This dish can be frozen in any air-tight container for 3-4 weeks. To re-heat, thaw it overnight in the refrigerator, or using the microwave and give it a quick saute in the skillet.

Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 72kcal | Carbohydrates: 5g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 316mg | Potassium: 174mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5590IU | Vitamin C: 5.5mg | Calcium: 21mg | Iron: 0.6mg

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This recipe has been updated with new photos, step-by-step instructions, and helpful tips.