Curried Green Beans And Potatoes

Recipe Ingredients

1 lb	454g / 16oz	Small unpeeled red potatoes - (3 cups)
		Halved lengthwise and sliced
2 1/2 cups	400g / 14oz	Sliced fresh green beans - (1-inch)
1 1/2 teaspoons	7.5ml	Curry powder
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Cumin seeds - crushed
1/4 teaspoon	1.3ml	Ground ginger
1/8 teaspoon	0.6ml	Pepper
1 cup	237ml	Plain low-fat yogurt
1		Garlic - minced
1 tablespoon	15ml	Chopped unsalted dry-roasted peanuts

Recipe Instructions

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).

Source:
Cooking Light, Jul/Aug 1994, page 82

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