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Source: America's Favorite Food Associations

Curried Potatoes and Olives
A great tasting side dish, that would work for any event.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes
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1 cup plain nonfat yogurt
1 tablespoon fresh mint, chopped
1 tablespoon cilantro, chopped
1/4 teaspoon cumin seed
to taste salt
1 tablespoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 pound thin-skinned potatoes
3 tablespoons butter or margarine
1 medium red bell pepper, seeded and thinly sliced
1 medium onion, cut into thin slivers
3/4 cup olives, wedged
for garnish cilantro sprigs

Prepare yogurt sauce; cover and refrigerate. Combine cumin, coriander, turmeric, cayenne, cinnamon and nutmeg; set aside. Cut potatoes into thin 1/4-inch slices. Melt butter over medium-high heat. Add potatoes, bell pepper, onion and cumin mixture. Cook, stirring often, until potatoes are tinged with brown and tender when pierced, about 20 minutes. Add olives and stir gently just until warm, 1 to 2 minutes. Spoon potato mixture into a large serving bowl. Garnish with cilantro sprigs. Serve with yogurt sauce.

Yogurt sauce: Beat to blend 1 cup nonfat plain yogurt, 1 tablespoon each chopped fresh mint and chopped cilantro, 1/4 teaspoon cumin seed, and salt to taste. (Makes 1 cup)

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