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Ingredientes
- 1 lb Small unpeeled red potatoes, (3 c.) halved lengthwise and sliced
- 2 1/2 c. Sliced fresh green beans, (1-inch)
- 1 1/2 tsp Curry pwdr
- 1/2 tsp Salt
- 1/2 tsp Cumin seeds, crushed
- 1/4 tsp Grnd ginger
- 1/8 tsp Pepper
- 1 c. Plain low-fat yogurt
- 1 x Clove garlic, chopped
- 1 Tbsp. Minced unsalted dry-roasted peanuts
Direcciones
- Place potato slices in a medium saucepan; cover with water, and bring to a boil over medium-high heat. Cover and cook 5 min. Add in green beans, and cook, uncovered, 8 min or possibly till the vegetables are tender. Drain and set aside.
- Combine curry pwdr and next 4 ingredients in a large nonstick skillet; cook over low heat 5 min. Stir in yogurt and garlic; cook just till mix is hot. (Don't overcook or possibly yogurt will separate.)
- Combine potato mix and yogurt mix in a large bowl; toss gently.
- Sprinkle with peanuts.
- Yield: 6 servings (serving size: 1 c.).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 6 servings | |
| Calories 176 | |
| Calories from Fat 18 | 10% |
| Total Fat 2.11g | 3% |
| Saturated Fat 0.96g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 222mg | 9% |
| Potassium 694mg | 20% |
| Total Carbs 32.23g | 9% |
| Dietary Fiber 8.4g | 28% |
| Sugars 2.68g | 2% |
| Protein 8.18g | 13% |
