Curried Green Beans And Potatoes Recipe - Cooking Index
Curried Green Beans And Potatoes Recipe - Cooking Index
| 1 lb | Small unpeeled red potatoes - (3 cups) | |
| Halved lengthwise and sliced | ||
| 2 1/2 cups | Sliced fresh green beans - (1-inch) | |
| 1 1/2 teaspoons | Curry powder | |
| 1/2 teaspoon | Salt | |
| 1/2 teaspoon | Cumin seeds - crushed | |
| 1/4 teaspoon | Ground ginger | |
| 1/8 teaspoon | Pepper | |
| 1 cup | Plain low-fat yogurt | |
| 1 x | Garlic - minced | |
| 1 tablespoon | Chopped unsalted dry-roasted peanuts |
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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