Side Pannel
Curried Green Beans and Potatoes
Curried Green Beans and Potatoes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- 1 lb Small unpeeled red potatoes,
- -(3 cups) halved lengthwise
- -and sliced
- 2 1/2 c Sliced fresh green beans,
- -(1-inch)
- 1 1/2 ts Curry powder
- 1/2 ts Salt
- 1/2 ts Cumin seeds, crushed
- 1/4 ts Ground ginger
- 1/8 ts Pepper
- 1 c Plain low-fat yogurt
- 1 Clove garlic, minced
- 1 tb 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
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
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