Indian spiced green beans
serves 4
Easy
Total time:
+ overnight salting + 1 hour
Green beans are the perfect foil for spices. The young beans in season now only need brief cooking, it’s good to serve them with a little bit of bite.
Skip to ingredients
- 300g green beans
- 2 tbsp groundnut oil
- thumb-sized piece root gingersliced into long thin strips
- 1 clove garlicfinely chopped
- a pinch chilli flakes
- 2 tsp black mustard seeds
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
Method
step 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. 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.
