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  • Carrot Sweet Potato Curry

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    Carrot Sweet Potato Curry
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 lb Sweet potato, peeled, cut in 1 1/2" chunck
    • 1 lb Carrots, peeled, cut in 1 1/2" chunck Water
    • 1 Tbsp. Vegetable oil
    • 1/2 c. Onion, finely minced
    • 1 Tbsp. Garlic, chopped
    • 1 Tbsp. Jalapeno chile pepper, chopped
    • 1 tsp Fresh ginger, grated
    • 2 tsp Curry pwdr
    • 1 can (19-ounce) chick-peas, liquid removed and rinsed
    • 3/4 tsp Salt Couscous, (optional) Yogurt, (optional)

    Directions

    1. 1. Combine potatoes, carrots and 1/2 c. water in shallow 2-qt microwaveproof dish. Cover and microwave on High 14 min, stirring halfway through. Let stand.
    2. 2. Heat oil in large skillet over medium-high heat. Add in onion, garlic, chile and ginger. Cook, stirring, till onion is translucent/soft, 5 min.
    3. Stir in curry pwdr; cook 30 seconds. Stir in vegetables with their liquid, chick-peas, 3/4 c. more water and the salt. Simmer 3 to 4 min.
    4. Serve with couscous and yogurt, if you like.
    5. Makes 4 servings.
    6. Prep time: 25 min Microwave time: 14 min Degree of difficulty: easy
    7. NOTES : A vegetarian entrae with an Indian accent. If you cannot find fresh sweet potatoes, add in one can, liquid removed, with the other cooked vegetables.

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