I made this as a side dish for my Indian dinner the other night and it was great. I took a traditional recipe and put my own spin on it. Its semi spicy Indian green beans. All items I use are fresh and organic...but it is your choice. 1.) In a food processor or blender, combine 8 crushed garlic cloves with a 2" (about 1" thick) section of fresh ginger (chop it up first). Add 1/2 cup water and blend until smooth. 2.) Heat 3 tablespoons of oil (your choice) in a large pot over medium flame. When hot, add 2 tsp. cumin (ground) and ginger-garlic paste. Let cook (stirring) for about 2 minutes. Add 1-2 tsp. corriander and 1 tsp. curry powder and stir. Reduce heat to med-low. 3.) Add to the pot one peeled, chopped tomato (they are easy to peel when you soak them in hot water for a bit) - Cook about 2 minutes and mash tomato with the back of a slotted spoon. Add to this 3 tablespoons tomato paste. Add 1 tablespoon apple cider vinegar (white wine is ok too) 4. Toss in 1.5 pounds fresh, whole green beans...rinse and trim the ends first of course. Toss the beans in the pot to coat with mixture. Add salt to taste and plenty of black pepper. Allow to simmer approx. 12 minutes....less for crunchy and more for softer beans. 5.) Add 2 tablespoons lemon juice. Turn heat up and allow sauce to reduce - about 2-3 minutes. Serve as a side or as a meal with rice, couscous, etc. You can also add fresh cauliflower and other veggies if you want. ENJOY!
