Curried Green Beans and Potatoes

A nice side dish from Cooking Light.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  lb  red potatoes, halved lengthwise
• 2 1⁄2 cups green beans, sliced
• 1 1⁄2 teaspoons curry powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cumin seed, crushed
• 1⁄4 teaspoon ground ginger
• 1⁄8 teaspoon pepper
• 1  cup low-fat yogurt
• 1  garlic clove, minced
• 1  tablespoon unsalted peanuts, chopped

Directions

1. Slice potato halves.
2. Place potato slices in a medium saucepan; cover with water, and bring to a boil over medium-high heat.
3. Cover and cook 5 minutes.
4. Add green beans, and cook, uncovered, 8 minutes or until the vegetables are tender.
5. Drain and set aside.
6. Combine curry and next 4 ingredients in a large nonstick skillet; cook over low heat 5 minutes.
7. Stir in yogurt and garlic; cook just until mixture is warm.
8. (Do not overcook or yogurt will separate).
9. Combine potato mixture and yogurt mixture in a large bowl; toss gently.
10. Sprinkle with peanuts.