Spiced Potatoes and Green Beans

Manami's Note:

Besides plenty of good-for-you nutrients, potatoes also supply resistant starch, a carbohydrate that helps regulate blood sugar and keeps the digestive system healthy - thus they're good for you in moderation!! :) Cooking Light Magazine, September 2009.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Servings: 5

• 1 new mexican chile
• 2 tablespoons canola oil
• ½ teaspoon brown mustard seeds
• 1 cup finely chopped onion
• 2 teaspoons minced garlic
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon minced peeled fresh ginger
• ½ teaspoon ground turmeric
• 1 lb yukon gold potatoes or 1 lb red potatoes , cut into 1/2-inch pieces
• ½ cup water
• ¾ teaspoon salt
• 8 ounces green beans , trimmed and cut into 1-inch pieces
• ¼ cup chopped fresh cilantro

Directions:

1. Place chile in a spioce or coffee grinder, process until finely ground (about 1 tsp).
2. Heat oil in large non-stick skillet over med-high heat.
3. Add mustard seeds to pan; saute 30 seconds or until seeds begin to pop.
4. Add onion: saute 2 minutes or until lightly browned.
5. Stir in ground chile, garlic and next 4 ingredients (through tumeric); cook 30 seconds stirring constantly.
6. Stir in potatoes; cook 2 minutes.
7. Add 1/2 cup water and salt, and bring to a boil.
8. Reduce heat to med-low and simmer covered, 8 minutes or until potatoes are tender.
9. Add beans;cover and cook 5 minutes or until beans are crisp-tender.
10. Stir in cilantro.