Curried Green Beans and Potatoes
Source: Cooking Light
Yield: 6 (1-cup) servings

1 pound small unpeeled red potatoes, halved lengthwise and sliced, about 3 cups
2 1/2 cups (1-in) sliced fresh green beans
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon cumin seeds, 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

Place potato slices in a medium saucepan [Dutch oven]; cover with water, and bring to a boil over medium high heat. Cover and cook 5 minutes. Add green beans, and cook, uncovered, 8 minutes or until the vegetables are tender. Drain and set aside.

Combine curry powder and next 4 ingredients in a large nonstick skillet; cook over low heat 5 minutes. Stir in yogurt and garlic; cook just until mixture is warm. (Do not overcook or yogurt will separate.) Combine potato mixture and yogurt mixture in a large bowl; toss gently. Sprinkle with peanuts.