Hot or cold, these beans are gold!
Looking for a new way to prepare green beans? Dish this up as a warm side or make ahead and chill in the fridge for a summer salad, either way this side tastes great! A tangy yogurt sauce mixed with mild curry spices rounds this pro-biotic rich, high fiber veggie combo out for something different this season.
- Gluten free
- Sugar free
- Nut free (optional)
- 1 pound, about 3 cups, trimmed green beans, cut into pieces
- 1/2 head cauliflower, about 3 cups, cut into bite size florets
- 2 tbsp olive oil, divided
- 1 tsp mustard seeds
- 1 tsp coriander seeds (or 1/2 tsp coriander powder)
- 1 tsp garam marsala powder
- 1/2 tsp ginger powder
- 1/2 cup full fat plain greek yogurt
- 1 tbsp lemon juice
- salt and pepper to taste
- 1/2 cup dry roasted slivered almonds (optional)
- Pre-heat oven to 425F and line a baking sheet with parchment.
- Toss cauliflower florets with 1 tbsp olive oil and some salt and pepper to taste.
- Bake in oven about 20 minutes or until cooked through. Remove from oven and set aside.
- Meanwhile, trim beans and cut into pieces.
- Bring a pot of water to a boil and blanche green beans for 4 minutes. Strain and rinse with cold water. Set aside.
- In a large fry pan, heat 1 tbsp olive oil on medium high and sauté mustard and coriander seeds, stirring constantly, until they begin to sizzle and pop, add garam marsala and ginger and stir another minute or 2, releasing the fragrance.
- Add cauliflower and green beans into the pan and stir to coat with spices.
- Add yogurt and lemon juice and stir to combine.
- Add more salt and pepper to taste.
- Remove from pan into a serving bowl and top with roasted slivered almonds if eating warm. Let cool before transferring to an air tight storage container if refrigerating.
- If adding dry roasted sliver almonds, roast almonds in a small fry pan over medium high heat until starting to sizzle and become more fragrant, careful not to burn! Add almonds directly into dish if serving warm. If chilling in fridge, keep almonds separate and add when serving, this prevents them from becoming too soggy.
*Note: This dish really works either warm or cold and makes a great leftover for week day lunches.
Looking for other green bean recipes? Try this Marinaded 4 Bean Summer Salad or these Simple Vanilla Green Beans and check out Beans and Legumes – A healthy Diet Choice to learn why beans are an important part of your diet!