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Green Beans with Shallots and Cumin Seeds

Serves: 4

Ready in: 15 to 30 mins

Cost Cutting Eco Friendly Gluten Free‏ Quick Make Vegan Friendly

The shallots add flavour to the beans and are perfectly balanced by the cumin and chilli. This is a refreshing and light dish which is delicious with chapatis or toasted wholemeal pitta breads.

Green Beans with Shallots and Cumin Seeds Recipe: Veggie


2 tbsp sunflower oil
1/2 tsp cumin seeds
4-5 shallots, topped, tailed and cut into rings
2 green chillies, finely chopped with the seeds
400g green beans, topped and tailed
1/4 tsp salt
1 tsp lemon juice


  • Heat the oil in a large frying pan over a medium heat. Add the cumin seeds and fry for 30 seconds or until they splutter. Watch carefully and stir constantly so that they do not burn.
  • Tip in the shallots and fry for two minutes until they are glazed. Add the green chillies and fry for a further two minutes. Tip in the green beans and the salt and sauté for five minutes. Sprinkle with the lemon juice and serve hot as an accompaniment.
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