Curried Potatoes and Beans

from Simply in Season with Mary Beth Lind and Cathleen Hockman-Wert

  • 3 Tblsp mustard oil or vegetable oil
  • 1 Tsp mustard seed
  • 4 Cloves of garlic

Heat oil in medium frypan over medium heat.  When hot, add mustard seeds.  As soon as the mustard seeds begin to pop, add garlic.  Still for a minute until the garlic turns golden.

  • 1/2 tsp ground tumeric
  • 1/8 - 1/4 tsp ground red pepper
  • 1/4 tsp pepper
  • 1 medium potato (quartered and thinly sliced)
  • 4 cups green beans (whole or cut)

Add and stir until mixed.  Salt to taste.  Add small amounts of water to keep from sticking and allow it to steam cook until potatoes are tender, stirring occasionally.  When done, increase heat to evaporate remaining liquid.

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