Another new to our house recipe from my “Quick and Easy Indian Cooking” cookbook, this dish has a surprising blend of spices and ingredients that I have never had with green beans. Although time-consuming with all the chopping, doubling the recipe so it lasts longer makes it worth the effort. This is spicy if you leave in the cayenne pepper but doesn’t have to be – make it however you like it. Green beans are full of protein, ginger, garlic and the spices all have terrific health benefits and this will keep in the fridge for a week easy. (I. Love. Leftovers.) So let’s get to it.
- 3 Tbs vegetable oil
- 3/4 tsp cumin seed
- 2 small onions chopped into fine half-rings
- 1″ piece fresh ginger, peeled and sliced into slivers
- 5 cloves garlic chopped
- 8 ounces chunky-chopped fresh mushrooms
- 1 lb green beans, snapped to 1″ pieces
- 2 tsp ground coriander
- 1.5 tsp ground cumin
- 1/2 tsp ground turmeric
- 3/4 tsp garam masala
- 3/4 tsp cayenne pepper
- 1 tsp kosher salt
- 1 medium tomato, chopped
- 1/2 cup water
Heat up the oil then put in the cumin seeds. Let them get hot until they start snapping/popping in the pan. Once they get there, add the onion and brown. While that is browning, chop up the garlic, ginger and mushrooms and add those after the onion is getting browned. Stir it all around and cook for a few minutes until the mushroom beings to soften. Add all the rest of the ingredients, bring to a boil then reduce to a simmer until the beans are cooked to your preference (about 15-20 minutes). Uncover and increase the heat to allow the liquid to boil off and serve!
Tasty, low-fat way to prepare a vegetable side dish and Dukan Diet Worthy Stage 2 and higher!