Carrot-sweet-potato curry

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 entrŽe 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

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