Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Place potato slices in a medium saucepan; cover with water, and bring to a boil over medium-high heat. Cover and cook 5 minutes. Add green beans, and cook, uncovered, 8 minutes or until the vegetables are tender. Drain and set aside. Combine curry powder and next 4 ingredients in a large nonstick skillet; cook over low heat 5 minutes. Stir in yogurt and garlic; cook just until mixture is warm. (Do not overcook or yogurt will separate.) Combine potato mixture and yogurt mixture in a large bowl; toss gently. Sprinkle with peanuts. Yield: 6 servings (serving size: 1 cup). Per serving: 93 Calories; 2g Fat (14% calories from fat); 4g Protein; 17g Carbohydrate; 2mg Cholesterol; 211mg Sodium Recipe by: Cooking Light, Jul/Aug 1994, page 82 Posted to MC-Recipe Digest V1 #401 by igor@digex.net on Jan 28, 1997.
