December 7, 2011 in Vegetables


Spending less time in the kitchen is usually a good thing during the holiday and festive season. Using frozen and canned
ingredients can be very convenient and less time consuming.

I came across this recipe in a cookbook, Healthy Indian Cooking, by a UK chef, Shehzad Husain and it was the attractive colours
in this dish that caught my eye.

The recipe for the spicy green beans with sweetcorn uses frozen and canned ingredients and is a quick and easy dish to prepare and
is also useful as a standy dish for an emergency. It makes an excellent side dish and is a mouthful of delicious different tastes and textures.




Serves 4

1 Tbsp oil

¼ tsp mustard seeds

1 medium onion, diced

1/3 cup frozen sweetcorn

¼ cup canned red kidney beans, drained

175g frozen green beans

1 medium red chilli, seeded and diced

1 garlic clove, chopped

2.5cm piece fresh ginger, finely chopped

1 Tbsp chopped fresh coriander

1 tsp salt

1 medium tomato, seeded and diced, to garnish


Heat the oil in a wok or heavy based frying pan for about 1 minute.

Add the mustard seeds and onions and fry for 2 – 3 minute.

Add the sweetcorn, red kidney beans and the green beans.

Stir for 3 – 5 minutes.

Add the chilli, chopped garlic and ginger, coriander and salt.

Stir fry for 2 – 3 minutes.

Remove the pan from the heat.

Transfer the vegetables to a serving dish and garnish with the diced tomato.







  1. We all need time savers like this at this time of year, nice one.

    • Thanks, Sue – have u been watching come dine with me SA – getting ready to watch today’s episode. What do u think of it so far.

  2. A lovely festive dish :)

  3. What a pretty and unusual salad – i bet it tasted awesome. xxx jan

  4. I like the colours!!!

    • Hi Usha – good to hear from u – difficult to find fellow bloggers on wordpress – hope it gets easier soon. Thanks.

    • I never use to use cneand beans or cneand anything for that matter, but now, I’m expecting my 4th child, and with 3 little ones to take care of and a vegetarian husband, I am very busy. So, yesterday, when I went shopping, I stocked up on cneand beans. I bought a can of butter beans and when I got home, I thought, what the heck am I going to do with these? I found this recipe and was impressed how easy and yummy it looks. So I did it, and WOW! My family went nuts for it. THANKS

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