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Carrot-sweet-potato Curry

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CATEGORY CUISINE TAG YIELD
Vegetables Indian Lhj, Vegetables 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 T Vegetable oil
1/2 c Onion, finely chopped
1 T Garlic, minced
1 T Jalapeno chile pepper
minced
1 t Fresh ginger, grated
2 t Curry powder
1 19-oz chick-peas drained
and rinsed
3/4 t Salt
Couscous, optional
Yogurt, optional

INSTRUCTIONS

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. 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 entre 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 411
Calories From Fat: 87
Total Fat: 9.8g
Cholesterol: 19.5mg
Sodium: 843mg
Potassium: 879.8mg
Carbohydrates: 66.8g
Fiber: 7.8g
Sugar: 15.3g
Protein: 14.6g


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