Green Beans East Indian-Style

Yield: 8 (serving size: 3oz)
Source: Co-Op Food Stores, Hanover & Lebanon, NH
Amy's Comments: Larry made this (which means it was easy) while I cooked the main course. Great and different way to make green beans and get my veggies in!!


1-1/2 tsp. oil
1 tsp. mustard seeds
1 lb. fresh green beans, trimmed, cut diagonally into 1" pieces
2 medium carrots, peeled and sliced
1 small onion, chopped
1 tsp. salt or to taste
1 tsp. ground coriander
1/8 tsp. ground ginger
2 Tbs. fresh lemon juice


  1. In a large, nonstick skillet, heat oil over medium-high heat. Add mustard seeds and sauté for 30 seconds, or until they start to pop. Stir in beans, carrots, and onions and cook, stirring constantly, for 5 minutes.
  2. Stir in salt, coriander, and ginger. Reduce heat to low, cover and cook, stirring often, for 8 to 10 minutes. Stir in lemon juice and serve.


Healthy Units: 1 per serving (per RB) or core

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