Curried Green Beans And Potatoes
A flavorful medley of tender green beans and potatoes cooked with aromatic curry spices, topped with crunchy peanuts—perfect for a satisfying vegetarian meal or side dish.
Ingredients
- 1 lb. small, unpeeled red potatoes, halved lengthwise and sliced ⓘ
- 2 1/2 cups sliced fresh green beans ⓘ
- 1 1/2 teaspoons curry powder ⓘ
- 1/2 teaspoon salt ⓘ
- 1/2 teaspoon cumin seed, crushed ⓘ
- 1/4 teaspoon ground ginger ⓘ
- 1/8 teaspoon pepper ⓘ
- 1 cup plain low-fat yogurt ⓘ
- 1 clove garlic, minced ⓘ
- 1 tablespoon chopped unsalted dry roasted peanuts ⓘ
Instructions
- Place potato slices in a medium saucepan.
- Cover with water; bring to a boil over medium-high heat.
- Cook for 5 minutes, then add green beans and cook uncovered for 8 minutes until vegetables are tender.
- Drain and set aside.
- Combine curry powder, salt, crushed cumin seed, ground ginger, and pepper in a large nonstick skillet; cook over low heat for 5 minutes.
- Stir in yogurt and minced garlic; cook until the mixture is warm.
- Combine the potato mixture and yogurt mixture in a large bowl; toss gently.
- Sprinkle with chopped dry roasted peanuts before serving.
Tips & Substitutions
For a creamier texture, consider using Greek yogurt instead of plain low-fat yogurt. You can substitute fresh green beans with frozen ones if needed; just adjust the cooking time accordingly. If you prefer a spicier dish, add a dash of cayenne pepper or some chopped fresh chili. This dish can also be enhanced with a squeeze of lime juice before serving for added freshness.
Serving Suggestions
Serve this dish warm as a side with grilled chicken or fish; it pairs beautifully with Curry-Glazed Sole(Or Any Good Whitefish). For a complete meal, consider adding a side of rice or quinoa. This dish also complements a light salad or a bowl of Microwave Stewed Corn And Tomatoes(Indian Style) for a refreshing balance.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of water if the mixture seems dry. You can also microwave it in short intervals, stirring in between, until heated through to maintain the texture of the vegetables.
Nutrition & Diet Analysis (per serving)
Each serving of Curried Green Beans And Potatoes contains roughly 451 calories, with 19g protein, 69g carbohydrates, and 19g fat. It is an excellent source of iron (222% of the Daily Value), vitamin C (99% of the Daily Value), and dietary fiber (63% of the Daily Value). Note that it is relatively high in sodium, at 1125mg per serving (49% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe vegan?
Yes, you can easily make this recipe vegan by substituting the plain low-fat yogurt with a plant-based yogurt alternative, such as coconut or almond yogurt. Ensure that the yogurt you choose has a similar consistency to maintain the dish's texture.
What other vegetables can I add to this dish?
Feel free to add other vegetables like bell peppers, carrots, or even peas to enhance the dish. Just ensure that they are cut into similar sizes for even cooking. Each of these vegetables brings a unique flavor and texture that complements the spices well.
How can I adjust the spices for different preferences?
To customize the spice level, you can reduce the amount of curry powder or add more depending on your taste. If you like it milder, start with less and increase gradually. You can also add fresh herbs like cilantro or mint to brighten the flavor profile without heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).