Rich in vitamins, minerals, and fiber, beans are an indispensable part of our diets. Fresh types, such as green and wax beans, can be prepared in many different ways. Cookbook author and bean expert Aliza Green gives them an Indian spin in this delicious recipe, using 3 types of fresh beans and a homemade curry paste.

The seasoning paste can be used for cooking all types of vegetables or as a marinade for chicken and fish. Fresh beans are best used picked right from the garden. If purchasing beans, use them within one day for best flavor and texture.

Seasoning Paste:
1 two-inch piece fresh ginger, peeled and chopped
3 cloves garlic
1 jalapeno pepper, seeded and chopped
1 teaspoon turmeric
1 teaspoon ground cumin
½ teaspoon ground fenugreek
½ teaspoon Garam Masala
¼ cup freshly squeezed lime juice

Vegetables:
2 tablespoons peanut oil
2 teaspoons black mustard seeds
1 white onion, thinly sliced
1 head cauliflower, cut into florets
½ pound fresh green beans, cut into 2-inch pieces
½ pound fresh wax beans, cut into 2-inch pieces
2 red or yellow peppers, cut into 1-inch squares
½ pound sugar snap peas, trimmed
1 cup diced plum tomatoes
Coarse salt, to taste

Prepare seasoning paste by putting ginger, garlic, jalapeno, turmeric, cumin, fenugreek, Garam Masala, and lime juice in food processor or blender and puree until smooth. Reserve.

Heat peanut oil in a large skillet over medium heat and add mustard seeds. Cover pan and cook until seeds begin to pop. Add onion and cook until softened, about 3 minutes. Add cauliflower, green beans, and wax beans and cook 3 minutes more. Stir in peppers and sugar snap peas.

Stir in seasoning paste and cook for 5 minutes until vegetables are softened. Stir in tomatoes, season with salt, and serve immediately.

Serves 6.

Adapted from Beans-More Than 200 Delicious, Wholesome Recipes From Around the World, by Aliza Green

Special Thanks:
Aliza Green
www.alizagreen.com