Spiced with fragrant mustard seeds, coriander and ginger, these Indian-style green beans are a delicious accompaniment to roast lamb. Cauliflower may also be cooked this way.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

1 1/2 teaspoons canola oil
1 teaspoon mustard seeds
1 pound green beans, trimmed, cut diagonally into 1” pieces
2 medium carrots, peeled and sliced
1 small onion, chopped
1 teaspoon salt
1 teaspoon ground coriander
1/8 teaspoon ground ginger
2 tablespoons lemon juice

Heat oil in a large nonstick skillet over medium-high heat. Add mustard seeds and sauté for 30 seconds, or until they start to pop. Stir in beans, carrots and onions and cook, stirring constantly, for 5 minutes. Stir in salt, coriander and ginger. Reduce heat to low, cover and cook, stirring often, for 8 to 10 minutes, or until the beans are tender-crisp. Stir in lemon juice and serve.

NUTRITION INFORMATION: Per serving: 76 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 14 g carbohydrate; 3 g protein; 5 g fiber; 610 mg sodium; 376 mg potassium.
Nutrition bonus: Vitamin A (120% daily value), Vitamin C (40% dv).
1 Carbohydrate Serving
Exchanges: 2 vegetable, 1/2 fat