Category: Side Dishes

Serves: 5

Ingredients

• 1 New Mexican chile
• 2 Tbsp canola oil
• 1/2 tsp brown mustard seeds
• 1 cup finely chopped onion
• 2 tsp minced garlic
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp minced, pelled fresh ginger
• 1/4 tsp ground tumeric
• 1 lb Yukon gold or red potatoes, cut into 1/2-inch pieces
• 1/2 cup water
• 3/4 tsp salt
• 8 ounces green beans, trimmed and cut into 1-inch pieces
• 1/4 cup chopped, fresh cilantro

Directions

1. Place chile in a spice or coffee grinder; process until finely ground (about 1 tsp).
2. Heat oil in a large nonstick skillet over medium-high heat. Add mustard seeds to pan; saute 30 seconds or until seeds begin to pop. Add onion; saute 2 minutes or until lightly browned. Stir in ground chile, garlic, and next 4 ingredients (through turmeric); cook 30 seconds, stirring constantly. Sit 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.

Nutrition Facts

Calories 154, Fat 5.8g (Sat 0.4g), Protein 3.3g, Carbohydrates 22.7g, Fiber 3.6g, Cholesterol 0mg, Iron 1.3mg, Sodium 379mg, Calcium 38mg