Party Planning Recipes for the month of June >
| | Curried Green Beans and Potatoes
1 pound of small unpeeled red potatoes, sliced
2 1/2 cups of sliced fresh green beans
1 1/2 teaspoons of curry powder
1/2 teaspoon of salt
1/2 teaspoon of cumin seeds, crushed
1/4 teaspoon of ground ginger
1/8 teaspoon of pepper
1 cup of plain low-fat yogurt
1 Clove garlic, minced
1 tablespoon of 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). 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 MC-Recipe Digest V1 #401 by igor@digex.net on Jan 28, 1997.
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