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 firstname.lastname@example.org on Jan 28, 1997.
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|Serving Size: 1 Serving (161g)|
|Recipe Makes: 6|
|Calories from Fat: 18 (17%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 108
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