Instructions: Place potato slices in a medium saucepan; 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. Do not overcook the potatoes.

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.

yield: 6 one- cup servings as part of a buffet; or 4-servings as side dish: without peanuts 155 cals, 7% cff, 1g fat, 4g fiber; with peanuts, 168 cals, 12% cff, 2g fat, 5g fiber.

Description: "Mild curry, more aroma than bite."
Yield: "6 cups"

Serving Ideas : Side dish with chicken or vegetable stews.

NOTES : When served with lentil stew or a spinach with paneer, consider doubling the spices. 3/8/00

Tonights dinner. We are always a bit surprised when the "curry" smells spicier than it tastes. This is mild (slightly warming) and it went well with a savory chicken entree - chicken breast sauteed with garlic, ginger, lots of sliced mushrooms, and dried savory; seasoned with lots of fresh parsley and s&

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