Yield: 1 servings
|1 medium||Sweet potato, peeled and cut|
|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@....