Southern Curried Green Beans with Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Green Beans (snap), 3 cup (remove)*Potato, raw, 3 medium (2-1/4" to 3-1/4" dia.) (remove)Onions, raw, 1 medium (2-1/2" dia) (remove)Del Monte Diced Tomatoes, No Salt Added, 0.5 cup (remove)Ginger Root, 2 tsp (remove)Coconut, toasted, 15 grams (remove)*Lemon Juice, .5 fl oz (remove)*Cumin seed, 1 tsp (remove)*Coriander seed, 1 tsp (remove)Salt, 1 tsp (remove)Olive Oil, 1 tbsp (remove)Curry powder, 1 tsp (remove)Chili powder, .5 tsp (remove)
Wash and microwave potatoes in theri skin. Peel and cut in one inch cubes.
Wash and cut beans in 1 inch pieces. Heat oil and add cumin and coriander seeds, when they splitter add chpped onions, add minced ginger and add all spices. Mix well, add drained diced tomatoes, add chopped beans and cook for five minutes uncovered, mixing well making sure they don't stick to the bottom of the pan. Add cooked potatoes and mix well and cook for another five minutes. Add coconut powder and lemon juice, mix well, garnish with fresh cilanthro leaves and serve hot with indian naan.
Number of Servings: 8
Recipe submitted by SparkPeople user HERSHS.
Wash and cut beans in 1 inch pieces. Heat oil and add cumin and coriander seeds, when they splitter add chpped onions, add minced ginger and add all spices. Mix well, add drained diced tomatoes, add chopped beans and cook for five minutes uncovered, mixing well making sure they don't stick to the bottom of the pan. Add cooked potatoes and mix well and cook for another five minutes. Add coconut powder and lemon juice, mix well, garnish with fresh cilanthro leaves and serve hot with indian naan.
Number of Servings: 8
Recipe submitted by SparkPeople user HERSHS.
Nutritional Info Amount Per Serving
- Calories: 112.5
- Total Fat: 2.9 g
- Cholesterol: 0.0 mg
- Sodium: 314.2 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 3.9 g
- Protein: 2.9 g
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