Spiced Potatoes and Green Beans

Ingredients

• 1 new mexican chile
• 2 tablespoons canola oil
• 1/2 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
• 1/2 teaspoon ground turmeric
• 1 lb yukon gold potato or red potatoes, cut into 1/2-inch pieces
• 1/2 cup water
• 3/4 teaspoon salt
• 8 ounces green beans, trimmed and cut into 1-inch pieces
• 1/4 cup chopped fresh cilantro

Directions

1. 1

   Place chile in a spioce or coffee grinder, process until finely ground (about 1 tsp).

2. 2

   Heat oil in large non-stick skillet over med-high heat.

3. 3

   Add mustard seeds to pan; saute 30 seconds or until seeds begin to pop.

4. 4

   Add onion: saute 2 minutes or until lightly browned.

5. 5

   Stir in ground chile, garlic and next 4 ingredients (through tumeric); cook 30 seconds stirring constantly.

6. 6

   Stir in potatoes; cook 2 minutes.

7. 7

   Add 1/2 cup water and salt, and bring to a boil.

8. 8

   Reduce heat to med-low and simmer covered, 8 minutes or until potatoes are tender.

9. 9

   Add beans;cover and cook 5 minutes or until beans are crisp-tender.

10. 10

    Stir in cilantro.