Sweetcorn and crunchy green beans recipe

  • Serves 4
  • 15 mins to prepare and 10 mins to cook
  • 78 calories / serving
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Sweetcorn and crunchy green beans

Blanch the beans in a saucepan of boiling water for 2 minutes then drain. Slit lengthways. Then top and tail and cut each bean in half.

Heat the oil in a pan then add the cumin seeds. When they start to crackle, add the green chilli. After 30 seconds add the green beans, baby corn, ginger and seasoning to taste.

Sprinkle with water. Reduce the heat, cover and cook for 3-4 minutes.

Uncover and sprinkle with the coconut, garam masala and fresh coriander. Serve hot while the beans are still crunchy, sprinkling a little lemon juice on top if desired.

  • Ingredients

  • 250g (8oz) green beans
  • 1tsp vegetable oil
  • 1tsp cumin seeds
  • 1 green chilli, deseeded and chopped
  • 200g (7oz) baby corn
  • ½tsp ginger pulp
  • 2tbsp water
  • 2tbsp desiccated coconut
  • ½tsp garam masala
  • 1tbsp fresh coriander, chopped
  • lemon juice, to serve (optional)
  • Energy 325kj 78kcal 4%
  • Fat 6g 8%
  • Saturates 4g 19%
  • Sugars 3g 3%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 4.1g Protein 3.1g Fibre 4.1g


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