Recipe - Carrot-Sweet-Potato Curry

1 pound Sweet potato; peeled, cut in
1 1/2" chunck
1 pound Carrots; peeled, cut in 1
1/2" chunck
Water
1 tablespoon Vegetable oil
One half cup Onion; finely chopped
1 tablespoon Garlic; minced
1 tablespoon Jalapeno chile pepper;
minced
1 teaspoon Fresh ginger; grated
2 teaspoon Curry powder
1 cn (19oz) chickpeas; drained
and rinsed
Three fourths teaspoon Salt
Couscous; (optional)
Yogurt; (optional)

1. Combine potatoes, carrots and One half cup water in shallow 2quart
microwaveproof dish. Cover and microwave on High 14 minutes, stirring
halfway through. Let stand.

2. Heat oil in large skillet over mediumhigh 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, chickpeas, Three fourths 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 entrŽe 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 MCRecipe Digest by Lisa Minor lisa@cybermill.com on Mar 9,
1998