Source: Cooking Light September 2009
Yield
5 servings (serving size: 1 1/2 cups)
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.
Nutritional Information
- 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
