Spiced butternut and green beans

A wonderfully spicy side dish to serve with curry.
recipe, vegetables, side dishes
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Recipe from: 29 September 2015
Preparation time: 20 min
Cooking time: 30 min


  • 60
    sunflower oil
  • 800
    butternut, peeled and cut into 2cm cubes
  • 350
    green beans, cut into 2cm pieces
  • 5
    cumin seeds
  • 10
    white mustard seeds
  • 10
    black mustard seeds
  • 10
    curry leaves
  • 1-2
    dried red chillies, chopped
  • 5
    ground turmeric
  • 1
    onion, halved and finely sliced
  • 10
    finely grated fresh ginger
  • 2
    tomatoes, peeled and chopped
  • 1
    packet or bunch fresh coriander, chopped
Servings: Change Serving


Heat 45ml oil in a large frying pan and fry the butternut over a medium to low heat, stirring occasionally until almost tender. Add the beans and continue to fry for a few more minutes. Remove from the pan and set aside.

Heat the remaining oil in the pan. Add the cumin and mustard seeds. When they splutter, add the curry leaves, chillies, turmeric and onion. Fry for five minutes, then add the ginger, butternut, beans, tomatoes and salt to taste. Mix well until heated through, then add the coriander.

Text and image source: Ideas magazine

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