Spiced Potatoes and Green Beans

Servings (serving size: 1 1/2 cups)

ingredients

1/2 red pepper flakes
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 (2 cups)
1/4 cup chopped fresh cilantro

directions

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.

notes

Calories: 154 Fat: 5.8g (sat 0.4g,mono 3.3g,poly 1.7g) Protein: 3.3g Carbohydrate: 22.7g Fiber: 3.6g Cholesterol: 0.0mg Iron: 1.3mg Sodium: 379mg Calcium: 38mg

Source: CL