Spicy Red Potatoes and Green Beans

Saw Julie & Julia the other night with John and was inspired.  I used potatoes, garlic, green beans and zucchini from my own garden and onions from Nanoose Bay Edibles that my kids helped grow! Delicious, especially when you add the roasted cayenne cashew pieces.  Enjoy!

Interesting nutrition facts:

• Red potatoes are lower on the glycemic index than white pototatoes
• Turmeric contains one of the most powerful antioxidants, curcumin
• Cumin contains phytoestrogens

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Spicy Red Potatoes and Green Beans 

3 cups medium red potatoes, quartered
3 cups diagonally sliced green beans

Place in water, bring to a boil and let gently boil for 10 minutes.  Potatoes should not be mushy but firmly cooked. Add the green beans in the last minute of cooking the potatoes. 

1 tablespoon olive oil
½ cup medium red or white cooking onion
2 cloves garlic, minced
1 teaspoon turmeric
1 tablespoon water
1 cup zucchini
1 teaspoon freshly ground cumin
1 ½ cups cherry tomatoes, halved
1 tablespoon lemon juice
¼- ½  teaspoon cayenne pepper 

Heat oil in skillet.  Add onion and garlic and coat with oil for about 1 minute.  Add cumin and tumeric and mix well.  Pour water over vegetables, add zucchini and cover.  Cook for about 2-3 minutes over medium heat until onions are soft. Add tomatoes and lemon juice and stir to combine ingredients.  Replace cover and cook for an additional 5minutes until tomatoes are soft.   

Drain potatoes and beans and add to tomato mixture.  Stir and continue to cook over medium low heat for 5 minutes.  

Place in serving bowl and sprinkle with cayenne pepper 

Variations

• For an added protein crunch, roast cashew pieces with cayenne and sprinkle a tablespoon over each serving.