Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Sweet potato, peeled and cut |
| Into chunks | |
| 1 medium | Onion, cut into chunks |
| 1 teaspoon | Curry powder |
| 1 pinch | Hot pepper flakes |
| 1 each | Water or vegetable broth |
| 1 | Heaping tbs of cornstarch |
| Mixed with a little cold | |
| Water to form a thin paste |
"Saute" the onions in a wok or large frying pan until soft. Add the sweet potato and seasonings. Stir until the curry powder forms a paste on the vegetables, adding more liquid if necessary. Add enough liquid to _almost_ cover the sweet potato and bring to a boil.
Reduce the heat, cover and simmer for about 15 minutes or until the sweet potato is tender. Thicken with the cornstarch paste. Enjoy.
Source: Apparent original.
Posted by Ed Resnick<EResnick@...> to the Fatfree Digest [Volume 15 Issue 31] Mar. 3, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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