Green Beans

, from Issue #50.
Photography by Aaron McLean.
Green Beans


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


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