Curried green beans and potatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Small unpeeled red potatoes, (3 cups) halved lengthwise and sliced |
| 2½ | cup | Sliced fresh green beans, (1-inch) |
| 1½ | teaspoon | Curry powder |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Cumin seeds, crushed |
| ¼ | teaspoon | Ground ginger |
| ⅛ | teaspoon | Pepper |
| 1 | cup | Plain low-fat yogurt |
| 1 | Clove garlic, minced | |
| 1 | tablespoon | Chopped unsalted dry-roasted peanuts |
Directions
Place potato slices in a medium saucepan; cover with water, and bring to a boil over medium-high heat. Cover and cook 5 minutes. Add green beans, and cook, uncovered, 8 minutes or until the vegetables are tender. Drain and set aside.
Combine curry powder and next 4 ingredients in a large nonstick skillet; cook over low heat 5 minutes. Stir in yogurt and garlic; cook just until mixture is warm. (Do not overcook or yogurt will separate.) Combine potato mixture and yogurt mixture in a large bowl; toss gently.
Sprinkle with peanuts. Yield: 6 servings (serving size: 1 cup).
Per serving: 93 Calories; 2g Fat (14% calories from fat); 4g Protein; 17g Carbohydrate; 2mg Cholesterol; 211mg Sodium Recipe by: Cooking Light, Jul/Aug 1994, page 82 Posted to MC-Recipe Digest V1 #401 by igor@... on Jan 28, 1997.