• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Carrot-sweet-potato Curry

  • 4servings

Add to MenuAdd to Calendar

Source: www.hungrymonster.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, E, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound sweet potato -- (peeled), cut in

  3. 1 pound carrots -- (peeled), cut in

  4. -- 1/2" pieces

  5. water

  6. 1 tablespoon vegetable oil

  7. 1/2 cup finely chopped onion

  8. 1 tablespoon minced garlic

  9. 1 tablespoon minced jalapeno pepper

  10. 1 teaspoon grated fresh ginger root

  11. 2 teaspoons curry powder

  12. 19 ounces canned chickpeas -- drained and rinsed

  13. 3/4 teaspoon salt

  14. couscous -- optional

  15. yogurt -- optional

Instructions Jump to Ingredients ↑

  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.

  3. NOTE: 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.

  4. Prep time: 25 minutes; Microwave time: 14 minutes; Degree of difficulty: eas

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback