Green Beans and Potatoes in a Chunky Tomato Sauce

I love looking for yummy, easy vegetable side dishes, but one of my biggest problems with a lot of them is how much fat they contribute. I found this recipe in the June edition of Cooking Light and it has very little added fat, and tons of flavor. And, it's under the category of Indian food, so it's something a little different.

1 1/2 TB olive oil

1 garlic clove minced (I always add more, but that's just me :-)

1 1/2 cups diced red potatoes

1/2 cup chopped celery

1/2 tsp salt

1 1/4 pounds green beans trimmed

1/4 cup water

1/3 cup chopped fresh cilantro

3/4 pound plum tomatoes, peeled and coursely chopped

1/4 tsp freshly ground pepper

1/4 tsp ground red pepper

Heat olive oil in a large skillet over med-hi heat. Add garlic to pan; sautee 30 seconds, stirring constantly. Add potato, celery, salt, and beans; saute 1 minute. Add 1/4 cup water; cover and cook 5 minutes, or until beans are crisp-tender. Add cilantro and tomatoes. Cover, reduce heat, and cook 4 minutes or until tomatoes begin to soften, stirring occasionally. Stir in peppers. Makes 8 servings (or about 4 if you are like my husband and I!)

*To peel tomatoes, score the skin by making a small X on the bottom side with a sharp knife. Place tomato in boiling water for 30 seconds. Remove tomato using a slotted spoon; immediately submerge in a bowl of ice water. Let stand for one minute. Skin should pull off easily with a sharp knife.