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Spicy Indian Beans can be eaten hot or cold. Help out with
dinner and serve it hot with grilled or BBQ meat. Or, refrigerate and
eat it cold for lunch or in a lettuce leaf cup, packed into lunch boxes.
Makes 6 serves
| Ingredients |
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Utensils |
500g green beans
2 large potatoes
1 red capsicum
1 tablespoon vegetable oil
1/2
teaspoon grated fresh ginger, turmeric and chilli powder
2 tablespoons lemon juice |
Chopping
board
Chopping knife
Large frypan or wok
Wooden spoon
Tablespoon
Measuring spoons |
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