Indian-Style Green Beans & Carrots
You'll know when the mustard seeds are heated through...
they'll pop to get your attention.
3/4 pound fresh green beans, cut into 3/4-inch pieces
2 teaspoons mustard seed
1 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
2 medium carrots, sliced
1 small onion, cut into thin wedges
2 teaspoons olive oil or cooking oil
1 tablespoon lemon juice
In a large saucepan with a steamer rack, steam green beans over boiling water,
covered, for 10 minutes. Meanwhile, stir together mustard seed, coriander,
salt, ginger, and cumin; set aside. Add carrots and onion to beans; steam for
8 to 10 minutes more or till vegetables are crisp-tender. Meanwhile, in a
medium skillet heat oil. Cook spice mixture over medium-high heat till seeds
begin to pop. Stir in the hot vegetables and lemon juice; toss to mix.
Heat through. Serve.
POINTS: 2.5 (1.5)
PER SERVING: 96 Calories, 3 g Total Fat,
0 g Saturated Fat, 161 mg Sodium, 16 g Total Carbohydrate,
4 g Dietary Fiber, 3 g Protein
* Whenever possible, I calculate ALL my Points on my website with my
Offline Points Calculator
in the Half Points Mode,
which rounds UP to the nearest Half Point.
This keeps my site consistent.
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