|This recipe is from the cookbook Vegan Fire and Spice by Robin Robertson.|
I brought in another three pounds of green beans from my garden yesterday. There are only so
many times in a week where I can eat steamed green beans, so any recipe that is quick and adds a little flavor is a welcome addition. What makes these green beans South African is the use of curry, ginger and chile, all of which add a little zing.
Ingredients: green beans, onion, garlic, sliced fresh ginger, hot chile (I used serrano), curry powder, canola oil.