On Indian restaurant menus, mushrooms are usually served in a rich sauce that’s often cream based, and green beans are part of a vegetable medley. In fact, these two vegetables work beautifully together in their own dish. I came up with this recipe by accident- I had lots of leftover mushrooms and green beans in the fridge, and I didn’t have the time to make two dishes so, in an effort of not wanting to waste either, I made them a team. The recipe was a success and amazingly easy and light but with a hint of spice- great for summer! ~Shivani
1 pound crimini mushrooms, halved
1 pound green beans, halved
1/2 red onion, thinly sliced
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon of olive or canola oil
1 teaspoon of cumin powder
1 teaspoon of coriander powder
1/2 teaspoon turmeric
1/2 to 1 teaspoon garam masala (add more for more heat)
salt and black pepper, to taste
1/4 cup water
salt, to taste
1/2 teaspoon red chili powder (optional)
Warm oil in a large non-stick frying pan over medium heat.
Add onion, and saute for three minutes or until it starts to soften.
Add ginger and garlic, and saute for another two minutes.
Add spices, and saute for two more minutes.
Add in water, lower heat, and let the mixture simmer for five minutes.
Add vegetables, increase heat back to medium, and cook until done- five to ten minutes.
Try with spiced tofu steaks or chicken curry. You can also scoop up the veggies with a whole-wheat tortilla or enjoy with brown rice.