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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (111g) Recipe makes 6 servings |
||
| Calories 79 | ||
| Calories from Fat 43 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.9g | 7% | |
| Saturated Fat 0.6g | 3% | |
| Monounsaturated Fat 1.4g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 208mg | 8% | |
| Potassium 233mg | 6% | |
| Total Carbohydrate 8.7g | 2% | |
| Dietary Fiber 3.4g | 13% | |
| Sugars 2.4g | ||
| Protein 1.8g | 3% | |
Indian-Style Green Beans
By: mliss29
Mar 19, 2008
From La Leche League's Whole Foods for the Whole Family.
SERVES 6 -8
Ingredients
- 1 lb green beans (I just use frozen)
- 2-4 tablespoons oil
- 1 teaspoon mustard seeds
- 1/2 cup onion, chopped
- 3/4 cup carrot, thinly sliced
- 1 teaspoon ground coriander
- 1/8 teaspoon ground ginger
- 1/2 teaspoon salt (or less)
- 1-2 tablespoon lemon juice
Directions
1
Cut beans into 1 inch diagonal slices. (I just use frozen green beans.).2
Heat oil in a large skillet or wok.3
Saute mustard seeds until they begin to "pop".4
Add vegetables. Cook, stirring constantly for 5 minutes.5
Mix in seasonings, reduce heat, cover, and simmer 8-10 minutes.6
Stir in lemon juice and serve.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Green/Yellow Beans
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Occasion > Taste/Mood > Savory
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
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- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: DuChick
On May 4, 2008
Since I've never had Indian-style anything, this was a flavor excursion for me. These beans and carrots were quite a tasty surprise! I used sliced baby-carrots rather than full carrot coins and fresh green beans. Lots of flavor and will be made again! Thanks mliss! Made and reviewed for 1-2-3 Hit Wonders.
From: ranch-girl
On Apr 9, 2008
Delicious! The mustard seed and coriander add a lovely exotic flavor to two of my family's favorite veggies (green beans and carrots). I reduced the fat to just one rounded tablespoon of coconut oil, and I used less than 1/4 t salt. I also totally forgot to put the lemon juice on at the end, but it was fabulous without it. I will make these often!
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