Cauliflower & Green Beans with Indian Spices

Cauliflower & Green Beans with Indian Spices
Photo by Scott Phillips

Ingredients

  • 2 tablespoons olive oil; more if needed
  • Kosher salt and freshly ground black pepper
  • 1 small head cauliflower (1-¼ to 1-½ pounds), trimmed and cut into ½- to 1-inch florets (about 3 cups)
  • 1 small yellow onion, cut into medium dice (about ½ cup)
  • 8 ounces green beans, trimmed and snapped into 1- to 1-½-inch pieces (about 2 cups)
  • 1 large carrot, peeled and chopped into small (about 3/8-inch) pieces
  • ½ teaspoon yellow mustard seed
  • + 4 more ingredients
    • 1 teaspoon finely minced fresh ginger
    • Large pinch dried red chile flakes
    • ½ teaspoon cumin seeds
    • 2 cloves garlic, minced

Toast the cumin and mustard seeds in a large (preferably 12-inch) dry skillet over medium-low heat, stirring occasionally, until very fragrant, 4 to 5 minutes; don't let them burn. Immediately transfer to a small bowl. Put the skillet back on medium-high heat for 1 minute. Pour in the oil and swi...

View full recipe at Fine Cooking

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