Wash and trim the string beans, cutting them into 1–1.5 inch pieces. Peel and cut carrots into 1/4-inch coins or half-moons. Peel and cube potatoes into 1/2-inch pieces. Finely chop the onion. Mince garlic and grate or mince the ginger.

If you prefer a quicker cook time for potatoes, place the cubed potatoes in a microwave-safe bowl, cover, and microwave 2–3 minutes until slightly tender but not falling apart. Drain any excess water.

Cooking

Heat oil and bloom spices

In a large skillet or sauté pan, heat 2 tablespoons oil over medium heat until shimmering. Add the finely chopped onion and sauté 4–5 minutes until translucent and just beginning to brown at the edges.

Add garlic and ginger

Stir in the minced garlic and grated ginger and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Add spices

Sprinkle in the ground turmeric, ground cumin, and red chili flakes (if using). Stir constantly for 20–30 seconds to bloom the spices and coat the aromatics.

Add potatoes and carrots

Add the cubed potatoes and carrot slices to the pan. Stir to evenly coat with the spiced onion mixture. Cook, stirring occasionally, 4–6 minutes to begin browning the potatoes and soften the carrots.

Add string beans and liquid

Add the trimmed string beans to the pan and pour in 1/2 cup water or vegetable broth. Season with 1 1/4 teaspoons salt and 1/2 teaspoon freshly ground black pepper. Stir, then cover the pan with a lid, reduce heat to medium-low, and simmer 8–10 minutes until potatoes and carrots are tender and string beans are cooked through but still bright green and slightly crisp. Check halfway and stir; add a splash more water if it looks dry.

Finish and adjust seasoning

Remove the lid, increase heat to medium-high for 1–2 minutes to evaporate any excess liquid and to lightly brown the vegetables if desired. Taste and adjust salt and pepper. Stir in 1 teaspoon fresh lemon juice if using for brightness.

Serve

Transfer Foslia to a serving bowl or plate. Sprinkle with chopped cilantro or parsley and toasted sesame seeds or crushed peanuts if desired. Serve hot as a side dish or with steamed rice or flatbread.

Leftovers keep in an airtight container in the refrigerator for 3–4 days. Reheat gently on the stovetop with a splash of water or in the microwave until warmed through.