Recipe - Curried Green Beans And Potatoes

1 pound Small unpeeled red potatoes,
(3 cups) halved lengthwise
and cut or sliced up
2 One half cup Sliced fresh green beans,
(1inch)
1 One half teaspoon Curry powder
One half teaspoon Salt
One half teaspoon Cumin seeds, crushed
One fourth teaspoon Ground ginger
1/8 teaspoon Pepper
1 cup Plain lowfat yogurt
1 Clove garlic, minced
1 tablespoon Chopped unsalted dryroasted
peanuts

Place potato slices in a medium saucepan; cover with water, and bring to a
boil over mediumhigh 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

Recipe by: Cooking Light, Jul/Aug 1994, page 82

Posted to MCRecipe Digest V1 #401 by igor@digex.net on Jan 28, 1997.