Carrot-Sweet-Potato Curry

Try this Carrot-Sweet-Potato Curry recipe, or contribute your own. "Lhj" and "Vegetables" are two of the tags cooks chose for Carrot-Sweet-Potato Curry.

Cuisine: AmericanMain Ingredient: Potato

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Ingredients

Ready in 1 hours
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Original recipe makes 4

1 19-oz canchick-peas; drained

1 tbVegetable oil

3/4 tsSalt

Yogurt; (optional)

2 tsCurry powder

1 lbCarrots; peeled, cut in 1

Water

1 lbSweet potato; peeled, cut in

1 tsFresh ginger; grated

1 tbJalapeno chile pepper

Couscous; (optional)

1/2 cOnion; finely chopped

1 tbGarlic; minced

Carrot-Sweet-Potato Curry Preparation

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 entr?e with an Indian accent. If you cant 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 on Mar 9, 1998