1 1/2lbsfresh green beanstrimmed and snapped in half
1onioncut into quarters
3garlic clovespeeled
1teaspooncumin
2teaspoonsground coriander
1teaspoonturmeric
1/2teaspoonsalt
1/4-1/2teaspoonred pepper flakes
1tablespoonolive oil
1 1/2cupsvegetable stock
2incheslemon grassoptional
2roma tomatoesdiced
Instructions
Place the green beans in a steamer, makeshift steamer, or steam them in a pan. Cook until desired done-ness is reached (tender crisp, or tender). See cooking lesson below for more steaming info.
Meanwhile, in a food processor (or blender) combine the onion, garlic cloves, cumin, coriander, turmeric, salt, and red pepper flakes. Puree into a paste.
Heat the olive oil in a large skillet over medium-high heat. Add in the onion spice paste and roast for about a minute. Add in the vegetable stock and lemon grass (optional) and bring to a boil. Reduce the heat to medium. Cover and simmer for about 5 minutes.
Add in the tomatoes and cooked green beans. Stir to combine. Serve over rice.