Carrot-Sweet-Potato Curry

Course : Curry
Serves: 4
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Ingredients:

1 pound sweet potato peel, 1 1/2 inch chunks
1 pound carrots -- peel, 1 1/2 inch chunks
1 cup water
1 tablespoon vegetable oil
1/2 cup finely chopped onion
1 tablespoon minced garlic
1 tablespoon minced jalapeno pepper
1 teaspoon grated ginger root -- fresh
2 teaspoons curry powder
19 ounces chickpeas -- canned, drained and rinsed
3/4 teaspoon salt
1/2 cup couscous -- optional
1/2 cup yogurt -- optional
 

Preparation / Directions:

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. Makes 4 servings.


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