Try this Curried Green Beans and Potatoes recipe, or contribute your own.
Suggest a better descriptionPlace 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.
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Serving Size: 1 Serving (161g) | ||
Recipe Makes: 6 | ||
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Calories: 108 | ||
Calories from Fat: 18 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 2.4mg | 1 % | |
Sodium 55.2mg | 2 % | |
Potassium 551.9mg | 15 % | |
Total Carbohydrate 18.9g | 6 % | |
Dietary Fiber 3.1g | 12 % | |
Sugars, other 15.8g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 108
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