Spiced Potatoes and Green Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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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 |
Directions:
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.
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