Carrot-sweet-potato Curry

Recipe Ingredients

1 lb	454g / 16oz	Sweet potato - (peeled), cut in 1 1/2" pieces
1 lb	454g / 16oz	Carrots - (peeled), cut in 1 1/2" pieces
		Water
1 tablespoon	15ml	Vegetable oil
1/2 cup	31g / 1.1oz	Finely chopped onion
1 tablespoon	15ml	Minced garlic
1 tablespoon	15ml	Minced jalapeno pepper
1 teaspoon	5ml	Grated fresh ginger root
2 teaspoons	10ml	Curry powder
19 oz	539g	Canned chickpeas - drained and rinsed
3/4 teaspoon	3.8ml	Salt
		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

Source:
Ladies Home Journal Online http://www.lhj.com

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