• 5servings
  • 154calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C, P
MineralsCopper, Natrium, Chromium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 New Mexican chile

  2. 2 tablespoons canola oil

  3. 1/2 teaspoon brown mustard seeds

  4. 1 cup finely chopped onion

  5. 2 teaspoons minced garlic

  6. 1 teaspoon ground cumin

  7. 1 teaspoon ground coriander

  8. 1 teaspoon minced peeled fresh ginger

  9. 1/4 teaspoon ground turmeric

  10. 1 pound Yukon gold or red potatoes, cut into 1/2-inch pieces

  11. 1/2 cup water

  12. 3/4 teaspoon salt

  13. 8 ounces green beans, trimmed and cut into 1-inch pieces

  14. 1/4 cup chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Place chile in a spice or coffee grinder; process until finely ground (about 1 teaspoon).

  2. Heat oil in a large nonstick skillet over medium-high heat. Add mustard seeds to pan; sauté 30 seconds or until seeds begin to pop. Add onion; sauté 2 minutes or until lightly browned. Stir in ground chile, garlic, and next 4 ingredients (through turmeric); cook 30 seconds, stirring constantly. Stir in potatoes; cook 2 minutes. Add 1/2 cup water and salt, and bring to a boil. Reduce heat to medium-low and simmer, covered, 8 minutes or until potatoes are tender. Add beans; cover and cook 5 minutes or until beans are crisp-tender. Stir in cilantro.


Send feedback