Spicy Green Beans
12 oz green beans (I used frozen ones)
1" cube Ginger, peeled and chopped
5 garlic cloves
5fl oz water
3 tbsps vegetable oil
1 tsp cumin
1/2 tsp Red chilli, crushed
4oz tomatoes, peeled and chopped
1/2 tsp salt
2 tbsps lemon juice
1/2 tsp ground black pepper
Trim the green beans and cut them, crosswise, at 1/4" intervals. Put the ginger and garlic into an electric blender or food processor. Add 2fl oz of the measured water and blend until fairly smooth.
Heat the oil in a wide, heavy saucepan over a medium flame. When hot, put in the cumin seeds. Five seconds later, put in the crushed chilli. As soon as it darkens, pour in the ginger-garlic paste. Stir and cook for about a minute. Put in the coriander. Stir a few times.
Now put in the chopped tomatoes. Stir and cook for about 2 mins, mashing up the tomato pieces with the back of a slotted spoon as you do so. Put in the beans, salt and remaining water. Bring to the boil. Simmer, cover and turn the heat to low. Cook for 8-10 mins or until the beans are tender. Add the lemon juice, roasted cumin and a generous amount of freshly ground pepper. Turn heat up and boil away all of the liquid, stirring the beans gently as you do so.
I did not have all of the above ingredients in the house so I improvised:
Instead of fresh ginger I used ginger powder and mixed it with the crushed garlic and water to make a paste.
I did not have cumin or coriander seeds so I used the powder forms instead.
Instead of fresh tomatoes I just used tomato puree, but I'm sure Tomato passata or tinned tomatoes would be ok.
B: Fried egg and 3 rashers of bacon
L: Lamb broth. Peanuts
D: Chicken curry & vegetable bhaji. Mug of Cocoa
Callanetics: 40 mins
B: Scrambled eggs and 3 rashers of bacon
L: Salted peanuts. Raspberry low carb cheesecake.
D: Chicken curry, vegetable bhaji and spicy green beans. 2 squares 84% chocolate
Callanetics: 40 mins.