Spicy Pan-Roasted Green Beans & Carrots

Prep Time: 10 minutes

Cook Time: 16 minutes

Serving: 4

A Word From The Cook

Another Indian inspired vegetable dish that is busting with flavours and colour.


  • 1/2 lb green beans (trimmed and cut in half)
  • 1 Carrot (peeled, cut to match length of beans, match stick size)
  • 1 tsp Ground Coriander
  • 1/2 tsp ground Cumin
  • 1/2 tsp red pepper flakes
  • 1/4 tsp turmeric
  • 2 Tbsp Vegetable Oil
  • 1 tsp cumin seeds
  • 2 cloves Garlic (thinly sliced)
  • 3-4 grinds salt
  • 1/4 cup water
  • 2 tsp lime juice (about 1/2 a lime)
  • 1/4 cup Peanuts or Cashews
  • fresh Cilantro (for serving)


  1. Peel the carrot and cut into 3 inch pieces, then into 1/4 inch thick matchsticks.
  2. Trim the green beans and half them to be about the same size as the matchsticks.
  3. In a small bowl mix the Ground Coriander, Cumin, Red Pepper flakes, and Turmeric.   Set aside.
  4. Heat a wok over high heat for 2-3 minutes.    Add the oil and the Cumin Seeds let sizzle for about 1/2 minute, cumin will turn darker and aromatic.
  5. Add the Garlic and Green Beans, Carrots and spice mixture and salt.    Sauté for about 5 minutes.
  6. Pour the water over the vegetables and cover with a lid, reducing the heat to medium-low.   Cook for an additional 5 minutes.
  7. Remove the lid and continue to cook until the water evaporates and the vegetables begin to carmalize.   About 6 minutes.
  8. Remove from heat add the peanuts (or cashews), lime juice and cilantro, stir to combine and serve.
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