| 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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