• 3/4 lb. small red potatoes, unpeeled and sliced
• 1/2 lb. green beans, trimmed and cut into 1 inch pieces
• 1 tsp. curry powder
• 1/4 tsp. ground cumin
• 1/8 tsp. ground ginger
• 3/4 cup nonfat plain yogurt
• 1 clove garlic, crushed

Place potatoes in a steamer basket over boiling water. Cover saucepan and steam 5 minutes. Add green beans to the steamer basket and continue to steam another 8-10 minutes, or until vegetables are tender. Transfer potatoes and green beans to a serving bowl and set aside.

Heat a heavy nonstick skillet over low heat. Add next 3 ingredients and salt and pepper to taste. Cook on low heat while shaking the pan for 3-5 minutes, or until fragrant. Add yogurt and garlic. Stir until mixture is just heated throughout. (Do not overcook.) Transfer yogurt mixture to potatoes. Toss until mixed thoroughly.

Per serving: calories 114, fat 0.3g, 3% calories from fat, cholesterol 1mg, protein 5.8g, carbohydrates 23.6g, fiber 3.5g, sugar 6.4g, sodium 44mg, diet points 2.1.

Dietary Exchanges: Milk: 0.3, Vegetable: 0.7, Fruit: 0.0, Bread: 0.9, Lean meat: 0.0, Fat: 0.0, Sugar: 0.0, Very lean meat protein: 0.0

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