Garam Masala Green Beans

I was in the mood for something light and hydrating today, so I put together this grain-free, just-veggies plate starring these amazing garam masala green beans. I first saw the recipe on a creative vegan blog called Soul Food run by G-ville local Lindsey Mills. The original version, from Vegetarian Times, calls for vegetable oil, but Lindsey subbed in coconut oil and I followed suit. Coconut oil is a good choice for frying because it has a high smoke point compared to other unrefined oils like olive oil and butter, so you can really get food sizzling without contributing burnt-oil carcinogens to your dinner. Plus, those sweet eastern spices love a good coconutty note or two.

I had some cucumber spears, a couple grape tomatoes, and the most unbelievably sweet, juicy organic white nectarine on earth for a total of seven ingredients on this fresh and nourishing plate.

4-Ingredient Garam Masala Green Beans
Total Kitchen Time: 15 minutes. Serves 4.

4 cups fresh green beans, rinsed and snapped
3 cloves garlic, grated
1 1/2 Tbls. coconut oil
juice from 1 lemon

Free Spice Blend
1 tsp. garam masala
1/2 tsp brown mustard seeds

Combine beans, garlic, coconut oil and spices plus 1/4 cup water in a large pan over medium heat. Cover and steam for about five minutes, until beans are tender.

Remove lid from pan and continue frying several minutes until excess water has evaporated and beans begin to brown. Remove from heat, add lemon juice and salt to taste.