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Ingredients
| red potatoes: 1 lb (halved lengthwise) |
| green snap beans: 2 1/2 cups (sliced) |
| curry powder: 1 1/2 tsp |
| salt: 1/2 tsp |
| cumin seed (whole): 1/2 tsp (crushed) |
| ground ginger: 1/4 tsp |
| black pepper: 1/8 tsp |
| lowfat plain yogurt: 1 cup |
| garlic: 1 clove (minced) |
| dry-roasted peanuts: 1 Tbl (chopped) |
Curried Green Beans and Potatoes
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
- Slice potato halves.
- 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 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.