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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Carrot-sweet-potato Curry

Date Added: January 04, 2014

Ingredients:

1 Pound Sweet Potato 1 Pound Sweet potato peeled, cut in 1 1/2&
1 Pound Carrot 1 Pound Carrots peeled, cut in 1 1/2&
1 Unit Water 1 Unit Water
1 Tablespoon Vegetable Oil 1 Tablespoon Vegetable oil or olive oil
1/2 Cup Onion 1/2 Cup Onion finely chopped
1 Tablespoon Garlic 1 Tablespoon Garlic minced
1 Tablespoon Pepper 1 Tablespoon Jalapeno chile pepper minced
1 Teaspoon Fresh Ginger 1 Teaspoon Fresh ginger grated
2 Teaspoons Curry Powder 2 Teaspoons Curry powder oriental pref
1 Can Peas 1 Can (19-oz) chick-peas drained and rinsed
3/4 Teaspoon Salt 3/4 Teaspoon Salt (to taste)
1 Unit Couscous 1 Unit Couscous (optional)
1 Unit Yogurt 1 Unit Yogurt (optional)
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Directions:

1. Combine potatoes, carrots and 1/2 cup water in shallow 2-quart microwaveproof dish.

2. Cover and microwave on High 14 minutes, stirring halfway through.

3. Let stand. Heat oil in large skillet over medium-high heat.

4. Add onion, garlic, chile and ginger. Cook, stirring, until onion is translucent, 5 minutes.

5. Stir in curry powder; cook 30 seconds. Stir in vegetables with their liquid, chick-peas, 3/4 cup more water and the salt.

6. Simmer 3 to 4 minutes. Serve with couscous and yogurt, if desired.

7. 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 entree with an Indian accent.

8. If you can't find fresh sweet potatoes, add one can, drained, with the other cooked vegetables.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Yogurt, Gluten, Potato, Peas, Garlic, Onion allergies.
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