Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Sweet potato; peeled, cut in 1 1/2\" chunck |
1 pounds | Carrots; peeled, cut in 1 1/2\" chunck |
\N \N | Water |
1 tablespoon | Vegetable oil |
½ cup | Onion; finely chopped |
1 tablespoon | Garlic; minced |
1 tablespoon | Jalapeno chile pepper; minced |
1 teaspoon | Fresh ginger; grated |
2 teaspoons | Curry powder |
1 can | (19-oz) chick-peas; drained and rinsed |
¾ teaspoon | Salt |
\N \N | Couscous; (optional) |
\N \N | Yogurt; (optional) |
1. Combine potatoes, carrots and ½ cup water in shallow 2-quart microwaveproof dish. Cover and microwave on High 14 minutes, stirring halfway through. Let stand.
2. Heat oil in large skillet over medium-high heat. Add onion, garlic, chile and ginger. Cook, stirring, until onion is translucent, 5 minutes.
Stir in curry powder; cook 30 seconds. Stir in vegetables with their liquid, chick-peas, ¾ cup more water and the salt. Simmer 3 to 4 minutes.
Serve with couscous and yogurt, if desired. Makes 4 servings.
Prep time: 25 minutes Microwave time: 14 minutes Degree of difficulty: easy Per serving: 41 Calories; 4g Fat (75% calories from fat); 0g Protein; 2g Carbohydrate; 0mg Cholesterol; 475mg Sodium NOTES : A vegetarian entre with an Indian accent. If you can't find fresh sweet potatoes, add one can, drained, with the other cooked vegetables.
Recipe by: LHJ ONLINE
Posted to MC-Recipe Digest by Lisa Minor <lisa@...> on Mar 9, 1998