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Receta Carrot Sweet Potato Curry
by Global Cookbook

Carrot Sweet Potato Curry
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  Raciónes: 4

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.
  3. 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.
  4. Serve with couscous and yogurt, if you like.
  5. Makes 4 servings.
  6. Prep time: 25 min Microwave time: 14 min Degree of difficulty: easy
  7. 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.