Difficulty - Hard
Spicy Indian Beans can be eaten hot or cold. Help out with dinner and serve it hot with grilled or BBQ meat. Or, refrigerate and eat it cold for lunch or in a lettuce leaf cup, packed into lunch boxes. Makes 6 serves.
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500 g green beans
2 large potatoes
1 red capsicum
1 tablespoon vegetable oil
½ teaspoon grated fresh ginger,
turmeric and chilli powder
2 tablespoons lemon juice
Chopping board and knife
Large frypan or wok
1. Wash the beans, potato and the capsicum.
2. Cut beans into 5cm lengths.
3. Cut the potatoes into cubes (leave the skin on).
4. Chop the capsicum into small pieces
5. Put oil in a large frying pan or wok and heat on the stove.
6. Add the ginger, tumeric and chilli. Stir for 30 seconds.
7. Add the potatoes. Stir until coated with the spices. Add the lemon juice.
8. Add ½ cup of water. Cover and simmer for 10 minutes.
9. Add the capsicum and beans. Cover and simmer for 10 minutes.
10. Serve hot or cold.
© State of Western Australia, 2010. Permission is required to reproduce this recipe
Serves in this recipe: 6
Serve size: 184 g