Curried sweet potatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Sweet potatoes |
| 2 | smalls | Onions -- thinly sliced |
| 1 | tablespoon | Butter |
| 1 | tablespoon | Curry powder |
| pinch | Salt | |
| 1 | large | Tomato -- chopped |
| 2 | tablespoons | Coconut milk |
| ½ | cup | Raisins |
| 3 | drops | Red pepper sauce -- |
| (tabasco) | ||
Directions
Peel potatoes and slice into 1 inch thick slices. Steam for 15 minutes. Set aside.
Saute onion in butter. Add curry powder and salt. Saute for one minute. Add tomato and reduce heat to low. Gredually add coconut milk, stirring constantly.
add potatoes and simmer, uncovered, until they are tender and sauce is thick. Stir in raisins and red pepper sauce. Serve hot.
Serve over steamed rice
Per serving: 183 calories; 3 g protein; 73 mg sodium; 38 g carbo; 3 g fat; 0 mg cholesterol; 37 mg calcium Recipe By : Vegetarian Gourmet Magazine, Winter 1993 issue From: Phyllis Waugh Date: 07-22-95 (22:00) (159) Fido: Cooking