Indian Green Beans with a Cucumber Raita.

It is chucking it down. Not only that, but it’s a thunderstorm too. “Thunder bolts and lightning, very very frightening” etc. Well, not for me, but my poor pooch is cowering in the lounge. Bless. I actually quite enjoy thunderstorms; watching the lightning, hearing the roar of the thunder. However my run has been most definitely neglected – I may enjoy storms, but that doesn’t mean I want to go out in them. No, the comfort of my conservatory is close enough.


So for lunch I thought I needed something warming, exotic and tasty (not to mention healthy) to compensate for my lack of exercise. This recipe is simple and tasty, full of greens, and would be a nice side for a main meal, or eat it all yourself for lunch (like I did). It’s about 300 calories for the whole thing, and includes a load of ginger, which aids digestion and can keep flatulence at bay. Fab.


I’ve served this green bean salad with a cucumber raita – after all, that’s one of my favourite bits about going to the Indian! By using fat free plain yoghurt, you can enjoy this at any time. The quantities for the raita make a lot of raita, so feel free to spread it on your toast or serve it with lamb throughout the week – just keep it in the fridge and it should last a few days.


100g green beans, top and tailed
1/2 head of broccoli
30g frozen petits pois
1 large carrot, grated
1 Tsp. chilli flakes
1 Tbsp. sunflower seeds
2 Tbsp. coriander
Rapeseed oil

For the raita:
150ml fat free plain yoghurt
1/3 cucumber, peeled and grated
about a thumb sized chunk of ginger, grated
1-2 Tbsp. chopped mint
1/2 Tsp. cumin


Just mix all the ingredients for the raita together and there you have it! Leave to rest in the fridge until ready to serve, to let the flavours infuse.

Get a saucepan of water boiling on the stove and add the green beans. After about 2 minutes, add in the broccoli florets, and about a minute after that add in the peas. Cook together for a further minute or two (depending on how firm you like your broccoli) and drain the water. Return the veggies to the pan, add a splash of oil and the carrots and stir until the carrots are warm. Throw in the chilli flakes, coriander and sunflower seeds and tuck into this warming, Indian style dish!



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