Spiced Potatoes and Green Beans |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 5 |
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Besides plenty of good-for-you nutrients, potatoes also supply resistant starch, a carbohydrate that helps regulate blood sugar and keeps the digestive system healthy - thus they're good for you in moderation!! :) Cooking Light Magazine, September 2009. 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 cumin |
1 teaspoon coriander |
1 teaspoon minced peeled fresh ginger |
1/2 teaspoon ground turmeric |
1 lb yukon gold potatoes or 1 lb 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 |
Directions:
1. Place chile in a spioce or coffee grinder, process until finely ground (about 1 tsp).
2. Heat oil in large non-stick skillet over med-high heat.
3. Add mustard seeds to pan; saute 30 seconds or until seeds begin to pop.
4. Add onion: saute 2 minutes or until lightly browned.
5. Stir in ground chile, garlic and next 4 ingredients (through tumeric); cook 30 seconds stirring constantly.
6. Stir in potatoes; cook 2 minutes.
7. Add 1/2 cup water and salt, and bring to a boil.
8. Reduce heat to med-low and simmer covered, 8 minutes or until potatoes are tender.
9. Add beans;cover and cook 5 minutes or until beans are crisp-tender.
10. Stir in cilantro.
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