Ingredients
- 1 lb Small unpeeled red potatoes, (3 c.) halved lengthwise and sliced
- 2 1/2 c. Sliced fresh green beans, (1-inch)
- 1 1/2 tsp Curry pwdr
- 1/2 tsp Salt
- 1/2 tsp Cumin seeds, crushed
- 1/4 tsp Grnd ginger
- 1/8 tsp Pepper
- 1 c. Plain low-fat yogurt
- 1 x Clove garlic, chopped
- 1 Tbsp. Minced unsalted dry-roasted peanuts
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Curried Green Beans And Potatoes
Servings: 6
Directions
- Place potato slices in a medium saucepan; cover with water, and bring to a boil over medium-high heat. Cover and cook 5 min. Add in green beans, and cook, uncovered, 8 min or possibly till the vegetables are tender. Drain and set aside.
- Combine curry pwdr and next 4 ingredients in a large nonstick skillet; cook over low heat 5 min. Stir in yogurt and garlic; cook just till mix is hot. (Don't overcook or possibly yogurt will separate.)
- Combine potato mix and yogurt mix in a large bowl; toss gently.
- Sprinkle with peanuts.
- Yield: 6 servings (serving size: 1 c.).
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