Bombay Green Beans and Tomatoes
Elevate your weeknight dinner rotation with the vibrant flavors of Bombay Green Beans and Tomatoes, a quick and easy side dish bursting with Indian-inspired spices. This tantalizing recipe combines tender green beans and juicy grape tomatoes with aromatic onions, garlic, and ginger, all infused with a medley of earthy cumin, coriander, and turmeric for a warm, complex flavor profile. Black mustard seeds add a subtle nuttiness, while a splash of fresh lemon juice brightens the dish and brings it all together. Ready in just 35 minutes, this vegetarian dish is both wholesome and satisfying, perfect to pair with fluffy basmati rice, naan, or your favorite curry. Garnished with chopped cilantro for a fresh finish, Bombay Green Beans and Tomatoes is a beautifully spiced dish that’s sure to add a dash of culinary adventure to your table.
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Recipe Information
Ingredients
- 450 grams fresh green beans
- 200 grams grape or cherry tomatoes
- 1 medium yellow onion
- 2 teaspoons minced garlic
- 1 teaspoon fresh ginger (grated)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoons ground turmeric
- 0.25 teaspoons red chili powder
- 2 tablespoons vegetable oil
- 1 teaspoon black mustard seeds
- 2 tablespoons fresh cilantro (chopped)
- 0.75 teaspoons salt
- 1 tablespoon lemon juice
Instructions
Wash and trim the green beans, cutting them into 2-inch pieces.
Halve the grape or cherry tomatoes and set aside.
Peel and finely dice the yellow onion.
Heat the vegetable oil in a large skillet over medium heat.
Add the black mustard seeds to the oil and cook until they begin to pop, about 30 seconds.
Add the diced onion and sauté until golden and softened, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the ground cumin, ground coriander, ground turmeric, and red chili powder, stirring to coat the onions in the spices.
Toss the green beans into the skillet, stirring well to combine with the spice mixture.
Cover the skillet with a lid and cook the green beans for 8-10 minutes, stirring occasionally, until they are tender but still slightly crisp.
Add the halved tomatoes and salt to the skillet, cooking for an additional 5 minutes, until the tomatoes are softened.
Remove the skillet from heat and stir in the lemon juice.
Garnish the dish with freshly chopped cilantro before serving.
Serve warm as a side dish with rice, naan, or your favorite curry.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1929 mg | 84% | |
| Total Carbohydrate | 57.3 g | 21% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 25.5 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 257 mg | 20% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1746 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
