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Ingredientes
- 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)
Direcciones
- 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. 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.
- 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.
- Serve with couscous and yogurt, if you like.
- Makes 4 servings.
- Prep time: 25 min Microwave time: 14 min Degree of difficulty: easy
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 207g | |
| Recipe makes 4 servings | |
| Calories 155 | |
| Calories from Fat 34 | 22% |
| Total Fat 3.85g | 5% |
| Saturated Fat 0.34g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 116mg | 5% |
| Potassium 649mg | 19% |
| Total Carbs 29.05g | 8% |
| Dietary Fiber 6.0g | 20% |
| Sugars 9.01g | 6% |
| Protein 2.67g | 4% |
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