Garam Masala Green Beans

Spooky Spices: You know they are lurking there: Way in the back of your spice drawer. There lie the herbs, spices, or rubs that are getting dusty because you’re afraid to use them… you simply don’t know what to do with them! Well, pull them out and show us a recipe you created to deliciously conquer that fearful spice. (Or maybe the recipe was a flop – and the spice still give you nightmares?!)

I used to never cook with very many spices.

Part of it was because I didn’t know how to cook at all (har har), but it was also because it didn’t seem to equate to much bang for my buck, and as a starving student, I was all about getting my money’s worth. As the years progressed, however, I graduated to throwing them in here and there. As much of a pinchpenny as I may be, food is pretty much the one and only realm where I allow myself to splurge a little.

That being said, I went to Philly back in March for a conference and to visit Trish. While I was there, we stopped at The Spice Corner in the Reading Terminal, and some of my finds included garam masala and Hungarian smoked paprika. (Buying spices in bulk is the way to go. <3 ) I actually have yet to make anything with either (…), so this theme gave me the perfect excuse to finally break em’ out!

Since I came back from vacation on Sunday evening and spent Monday catching up on a world of stuff and Tuesday “working” (quotation marks are there because that implies that I’m being paid, and I most definitely am not being paid as a med student [for good reason]) a 12 hour shift), I have yet to visit the grocery store to replenish my fridge with edible substances, so I had to get a little creative with whatever I still had in my kitchen. Thank goodness it turned out well!

Garam Masala Green Beans

Ingredients:

• 1 tbsp coconut oil
• 1/4 cup sliced almonds, toasted
• 1 lb. green beans
• 1 1/2 tsp garam masala
• 1 tsp Hungarian smoked paprika
• sea salt, to taste
• 2 cloves garlic, minced

Instructions:

1. Heat a medium skillet. When it’s hot, add the sliced almonds and toast, shaking periodically, until golden brown. (Be sure not to burn them!) Set aside.
2. Add 1 tbsp coconut oil, green beans, salt + 1/2 cup water into a large skillet.
3. Cover and simmer on medium-low heat for about 5 minutes, or until the beans are tender.
4. Uncover the skillet and cook for ~3 minutes on medium-high, or until liquid has evaporated.
5. Add the garam masala and Hungarian smoked paprika to the green beans and toss until evenly coated.
6. Top with toasted almonds!

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