Cooking Index - Cooking Recipes & IdeasCarrot-sweet-potato Curry Recipe - Cooking Index

Carrot-sweet-potato Curry

Cuisine: Indian
Type: Vegetables
Courses: Starters and appetizers
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozSweet potato - (peeled), cut in 1 1/2" pieces
1 lb 454g / 16ozCarrots - (peeled), cut in 1 1/2" pieces
1 tablespoon 15mlVegetable oil
1/2 cup 31g / 1.1ozFinely chopped onion
1 tablespoon 15mlMinced garlic
1 tablespoon 15mlMinced jalapeno pepper
1 teaspoon 5mlGrated fresh ginger root
2 teaspoons 10mlCurry powder
19 oz 539gCanned chickpeas - drained and rinsed
3/4 teaspoon 3.8mlSalt
  Couscous - optional
  Yogurt - optional

Recipe 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.

NOTE: A vegetarian entree with an Indian accent. If you can't find fresh sweet potatoes, add one can, drained, with the other cooked vegetables.

Prep time: 25 minutes; Microwave time: 14 minutes; Degree of difficulty: easy

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