Indian spiced green beans

  • serves 4
  • Easy

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.



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


  • 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.