This dish was created while I was making sides for our Indian butter chicken dinner. Looking through the fridge I seen these green beans, which should have been used last Sunday for our usual roast, and yes, this never happened.
So as the other sides were made or in progress I thought what could I use these for our more so how could I create this dish. I then thought of a classic, green bean niscoise. Sautéed green beans with garlic fine diced onion and concasse tomatoes. On this occasion I added some spices and a touch of lemon juice at the end to create this warming side dish that really complimented our curry. This I must say you should try and will not be disappointed.
Spiced Green Bean Niscoise
A spiced take on the classic green bean niscoise.
Servings: 2 people
Ingredients
- 150 g green beans trimmed
- ½ tsp. cumin seeds
- ¼ tsp. mustard seeds
- 1 tsp. Oil
- ½ white onion diced
- 1 clove garlic crushed
- ½ red chilli finely sliced
- ¼ tsp. turmeric
- 4 cherry tomatoes quartered
- Salt and Pepper
Instructions
- Firstly blanch the green beans in salted boiling water until just cooked (al dente) and then refresh in ice-cold water. Dain and place to the side.
- Heat a frying pan and lightly toast the cumin seeds and mustard seeds until the fragrances start to emerge. Add the oil and then the onion, garlic and chilli. Fry for a further minute then add the turmeric, stir then ad the green beans.
- Continue to fry for a further 2 minutes then add the tomatoes. The residual heat will continue to soften the tomatoes. Season lightly then serve.
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