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
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Carrot-Sweet-Potato Curry. Be the first to review it!
Blogger? Grab a link to this recipe
Add to on:
Tweets by @bigoven