Ingredients
- 2 Tablespoons olive oil
- 1 medium yellow onion, medium diced
- 4 garlic cloves, minced
- 2 Tablespoons ginger, peeled (optional) and minced
- 1 Tablespoon tomato paste
- 1 medium tomato, diced small
- 1 teaspoon turmeric
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried basil
- ½ teaspoon ground cumin
- 1 large carrot, cut into matchsticks (about 1 cup)
- 1 pound green beans, trimmed and cut into ½-inch pieces (about 6 cups)
- ½ cup water
Directions
- Heat olive oil in skillet over medium heat. Add onion and cook, stirring occasionally, for 5 minutes.
- Stir in garlic and ginger and cook for 1 minute.
- Add in tomato paste and tomatoes and cook for 5 minutes, stirring often.
- Stir in turmeric, salt, black pepper, basil, and cumin.
- Add carrots and green beans and sauté for 2 minutes.
- Stir in ½ cup water and cover. Reduce heat to low and cook for 10 minutes, stirring halfway through.
- Use a fork to test green beans and carrots for tenderness. They’ll be cooked through with a bit of a bite. Continue cooking longer if you prefer softer vegetables.
- Enjoy warm as a side dish. Store leftovers in an airtight container for up to one week. Reheat on the stovetop or in the microwave.
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