Chapati with carrot chutney and green beans

Wondering about what to prepare for dinner which is tasty, healthy and light enough (dinner should never put too much load on the stomach), I came up with the idea of having carrot chutney with chapatis. On the way to the fridge I decided to grab some green beans as well, so I could make 2 chutneys and... well, the more the better, right? Who can get enough of different chutneys anyway...

Note: I'm gonna skip explaining how to make chapatis, as there are wonderful explanations all over the web, like these videos.

Carrot chutney and green beans
Ingredients
3 bigger carrots
1 tsp grated ginger
4 Tbsp vegetable oil (organic virgin olive preferred)
1 clove garlic
10 almonds
1/2 tsp coriander powder
1/2 tsp chili powder
1/2 salt

3 handful of fresh green beans
2 Tbsp olive oil
3 tsp sesame seeds
3 tsp soy sauce

Preparation
Grate the carrots and prepare the rest of the ingredients: cut the almonds into four, grate the ginger (fine), grate the garlic or use a big knife's blade to squish it. The preparation (as with all the chutneys) is very easy: heat the oil, sautée the carrots for 1 min, then turn down the heat to medium and pour some water (~1/4 cup) on it. Add the almonds, ginger, garlic and all the spices, stirring in between. Cook for about 15 minutes, or you can caramellize the carrots for 30 minutes. Set aside.

Wash the beans, heat some oil, add the beans and sesame seeds and sautée them for a minute. Then add the soy sauce, cook for about 3-8 minutes (depending on your taste), then serve with the carrot chutney and fresh chapatis.


p.s.: you may like drinking half a cup of fresh carrot juice along with the dinner, that would accompany the meal and also good for your stomach.