Green Beans Keema is a tasty surprise

a delish veggie paired with ground any-kind-of-protein for max flavor

Here are two facts:

1. I am someone who loves vegetables to a maniacal level.

2. I devour keema-style curries as they are on a regular rotation in my house.

Here is a key question:

• Why has it taken me decades to make a green beans keema dish??

Do you ever have such confusing epiphanies? Like, something has been staring at you directly the whole time and your eyes just refuse to see? That’s what I recently felt when looking at some green beans and some ground chicken in the fridge. And wondering what to make for dinner. My go-to for this beautiful vegetable is dousing it in copious amounts of fresh and powdered garlic (it keeps the vampires and lovers far far away).

But then the light bulb went off!

Why would I not make a green beans keema?

Why have I never made this?

What is wrong with me?

The only answer to such questions, of course, was to prepare a green beans keema immediately. A low carb, high protein dish ready to pair with your favorite base.

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Prep Ingredients: I prepped my usual aromatics (chopped onion, garlic, ginger & serrano chili) and chopped up the green beans into small pieces so they are not too different in size from the ground chicken.

Build aromatics: I followed the dance sequence taught to me by my mom to build the flavors in this curry. I sautéed seeds (cumin, fennel, mustard, nigella) and a dried red chili in hot olive oil until they became aromatic (~30 seconds). Next, I added the chopped aromatics and let them soften for ~3-4 mins and then fried ~1 tbsp of tomato paste for 1-2 mins.

Flavor and cook: I added the green beans and ground chicken to the pan followed by spice powders (coriander, cumin, turmeric, mango powder, salt to taste) and thoroughly mixed everything. I covered the pot with a lid and cooked on low-medium heat until the green beans were soft and the chicken was cooked properly (~10-15 mins). I stirring every 3-4 mins to ensure the food does not stick to the bottom or burn and adjusted the heat as needed. The total cooking time is flexible depending on how soft or crunchy green beans you prefer.

Finish and serve: I adjusted the salt and finished the dish with a sprinkle of chopped cilantro and a small splash of lemon juice. This beautiful new creation (in my kitchen) was served with a whole wheat flat bread, homemade yogurt, and raw red onion. This simple dish had such lovely flavors. The crunchy green beans contrasting with the soft ground meat, all smothered in warming spices. I am so glad the light bulb led me to a beautiful, delicious, surprising meal.

I also got a feeling that this would be quite a versatile dish. I could use any ground protein (beef, lamb, or plant based versions like impossible foods/beyond, TVP, , crumbled tofu, etc.). Great ideas for a future dish!

Dish Debrief:

• Is this my winner or disaster? win

• How would I rate this dish out of 10? 9 out of 10

• What would I change next time? Try with other protein sources

• Would I make this again? yes