INGREDIENTS
2 tablespoons vegetable oil
1 teaspoon yellow mustard seeds
1 long red chilli, finely sliced
½ teaspoon each ground cumin and turmeric
1 tablespoon grated fresh ginger
1 garlic clove, crushed
300 grams slim green beans, trimmed and thinly sliced
sea salt
METHOD
Heat the oil in a large sauté pan over a medium heat. Add the mustard seeds and cook until they start to pop. Add the chilli, cumin, turmeric, ginger and garlic and cook for 30 seconds. Add the beans, a splash of water and a good pinch of salt. Cook for 3-4 minutes until just tender, stirring frequently and adding a little more water if necessary.
Serve hot or warm. Serves 4
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