Spicy French Beans with Chilli and Cumin. You should know by now that at Chez Le Reve Francais Saturday night is curry night. This usually involves a rice dish along with a main dish and occasionally Naan Bread. We all love this combination but we are trying to incorporate more vegetables into our diet so it’s now time for a change.
Sometimes I add vegetables directly to whatever curry I’m making but when I saw French beans for sale I decided to make something new. If you’ve ever shopped regularly in France you will realise it’s not like shopping in the UK, where you can buy nearly everything all year round. These beans aren’t in season here yet so it was a rarity to find them. They deserved a dish all on their own!
There’s only four ingredients for my Spicy French Beans with Chilli and Cumin and it’s very easy to make. Start by blanching the beans for about 2 minutes then plunge into some iced water to stop them cooking. Beans need to be slightly crunchy not sad, soggy and grey.
Next add a knob of butter and a small splash of oil in a frying pan over a medium heat. Add the cumin seeds and wait until they start to pop then add the chilli and the drained green beans for a minute or two. Finish the dish by stirring in the juice of a lemon then sprinkle over the lemon zest and some sea salt.
So here’s my very simple but very tasty Spicy French Beans with Chilli and Cumin. It’s a healthy way to spruce up your curry nights and you could always use broccoli instead too. If you’re not into curries why not serve this with roast chicken?
If you have any favourite veggies side dishes for Asian food please let me know in the comments. I would love to hear from you.
In the meantime don't forget to Pin this recipe for later.
If you like these Spicy French Beans why not try Afghan Aubergine Curry?
Spicy French Beans with Chilli and Cumin
- 400 G French Beans Washed and trimmed
- 2 Red chillies Sliced
- 1 Lemon Zest and juice
- 2 Tsp Cumin seeds
- 1 Tsp Oil
- 1 Tsp Butter
- 1 Tsp Flaked sea salt
- Drop the beans in boiling water for 2 minutes then plunge into ice water to cool. Drain.
- Heat the oil and butter in a frying pan and add the cumin seeds until they begin to pop.
- Add the beans and chilli and stir fry for a couple of minutes before stirring in the lemon juice.
- Transfer to a serving dish and sprinkle on the lemon zest and flaked sea salt.