ginger lima beans

[redbird]

This is something I came up with a few weeks back, a quick-and-easy sauce for (frozen) lima beans, that ought to work for any number of not-too-strong green vegetables:

Put some yogurt cream in a bowl. Mix in ginger paste. (Yes, I know--this is mostly so I'll remember it again.) Taste as you go, until it's a suitable strength.

When the vegetables are cooked, drain them, put them in the bowl, and stir until the sauce covers the lima beans. Salt and pepper to taste.

[Edit: Thinking back, I'm fairly sure I used cream, not yogurt. Yogurt might work, but it would be different.]

Comments

[catamorphism.livejournal.com]

By "ginger paste" do you mean mashed-up fresh ginger root, or is it something that comes in a jar?

[redbird]

It comes in a jar, from the Indian grocery. That's why this has a "yes, I know" and why it's quick-and-easy food.