| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Indian | Vegetables, Lhj | 4 | Servings |
INGREDIENTS
| 1 | lb | Sweet potato; peeled, cut in 1 1/2" chunck |
| 1 | lb | Carrots; peeled, cut in 1 1/2" chunck |
| Water | ||
| 1 | tb | Vegetable oil |
| 1/2 | c | Onion; finely chopped |
| 1 | tb | Garlic; minced |
| 1 | tb | Jalapeno chile pepper; minced |
| 1 | ts | Fresh ginger; grated |
| 2 | ts | Curry powder |
| 1 | cn | (19-oz) chick-peas; drained and rinsed |
| 3/4 | ts | Salt |
| Couscous; (optional) | ||
| Yogurt; (optional) |
INSTRUCTIONS
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 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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