1 lb Sweet potato, peeled, cut in 1 1/2" chunck
1 lb Carrots, peeled, cut in 1 1/2" chunck
Water
1 tbsp Vegetable oil
1/2 cup Onion, finely chopped
1 tbsp Garlic, minced
1 tbsp Jalapeno chile pepper, minced
1 tsp Fresh ginger, grated
2 tsp Curry powder
1 can (19-oz) chick-peas, drained and rinsed
3/4 tsp Salt
Couscous, (optional)
Yogurt, (optional)
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1. Combine potatoes, carrots and 1/2 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, 3/4 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 http://www.lhj.com
Posted to MC-Recipe Digest by Lisa Minor <lisa@cybermill.com> on Mar 9, 1998
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