Spiced Potatoes and Green Beans

Photo: Photo: Randy Mayor

Yield:

5 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 154
Fat 5.8 g
Satfat 0.4 g
Monofat 3.3 g
Polyfat 1.7 g
Protein 3.3 g
Carbohydrate 22.7 g
Fiber 3.6 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 379 mg
Calcium 38 mg

Ingredients

1 New Mexican chile
2 tablespoons canola oil
1/2 teaspoon brown mustard seeds
1 cup finely chopped onion
2 teaspoons minced garlic
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon minced peeled fresh ginger
1/4 teaspoon ground turmeric
1 pound Yukon gold or red potatoes, cut into 1/2-inch pieces
1/2 cup water
3/4 teaspoon salt
8 ounces green beans, trimmed and cut into 1-inch pieces
1/4 cup chopped fresh cilantro

Preparation

1. Place chile in a spice or coffee grinder; process until finely ground (about 1 teaspoon).

2. Heat oil in a large nonstick skillet over medium-high heat. Add mustard seeds to pan; sauté 30 seconds or until seeds begin to pop. Add onion; sauté 2 minutes or until lightly browned. Stir in ground chile, garlic, and next 4 ingredients (through turmeric); cook 30 seconds, stirring constantly. Stir in potatoes; cook 2 minutes. Add 1/2 cup water and salt, and bring to a boil. Reduce heat to medium-low and simmer, covered, 8 minutes or until potatoes are tender. Add beans; cover and cook 5 minutes or until beans are crisp-tender. Stir in cilantro.

Note:

Ivy Manning,

September 2009