Indian spiced green beans

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olive magazine

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1. Blanch the beans for 2 minutes in boiling water then rinse in cold water and drain. Heat the oil and cook the ginger and garlic for 2 minutes - don't let it burn.
2. Turn up the heat a little, add the chilli and mustard seeds, then stir until the seeds start to pop. Add the beans and warm through.

80 kcalories, protein 2.1g, carbohydrate 3.5g, fat 6.5 g, saturated fat 1.1g, fibre 1.7g, salt 0 g

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• jennspen

  21 November 2007

  jennspen rated this recipe

  

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• atrebatus

  15 July 2008

  atrebatus commented on this recipe

  What a good idea . . . I'm always looking for a different side veg dish when I cook curry !

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Ingredients

• 300g green beans
• 2 tbsp groundnut oil
• thumb-sized piece root ginger , sliced into long thin strips
• 1 garlic clove , finely chopped
• a pinch chilli flakes
• 2 tsp black mustard seeds

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Difficulty and servings

Serves 4

Preparation and cooking times

Vegetarian

Ingredients

• 300g green beans
• 2 tbsp groundnut oil
• thumb-sized piece root ginger , sliced into long thin strips
• 1 garlic clove , finely chopped
• a pinch chilli flakes
• 2 tsp black mustard seeds

80 kcalories, protein 2.1g, carbohydrate 3.5g, fat 6.5 g, saturated fat 1.1g, fibre 1.7g, salt 0 g

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