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INGREDIENTS

1 md Sweet potato ; peeled and cut into chunks
1 pinch Hot pepper flakes
1 ts Curry powder
1 md Onion ; cut into chunks
1 tbs cornstarch ; Mixed with:
1 Water ; or vegetable broth
little Water ; to form a thin paste

Servings

INSTRUCTIONS

"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 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@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

NOTES

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Sweet Potato Curry

1 md Sweet potato peeled and cut into chunks
1 pinch Hot pepper flakes 
1 ts Curry powder 
1 md Onion cut into chunks
1 tbs  cornstarch Mixed with:
1  Water or vegetable broth
 little 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@wecnotes.semcor.com> 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@aol.com using MMCONV. Archived through kindness of Karen  Mintzias, km@salata.com.    1.80?    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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Nutrition

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Serving Size: 1 Serving (256g)
Recipe Makes: 1

Calories: 211
Calories from Fat: 3 (1%)

Amt Per Serving		% DV

	Total Fat 0.3g	0 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 77.5mg		3 %
Potassium 611.4mg		16 %
Total Carbohydrate 49.6g		15 %
	Dietary Fiber 6.1g	24 %
	Sugars, other 43.5g
Protein 3.4g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 211

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