Carrot-Sweet-Potato Curry
| Yield: | 4 Servings |
| Categories: | Vegetables |
| 1 | lb | Sweet potato; peeled, cut in 1 1/2" chunck |
| 1 | lb | Carrots; peeled, cut in 1 1/2" chunck |
| Water | ||
| 1 | tb | Vegetable oil |
| 1/2 | c | Onion; finely chopped |
| 1 | tb | Garlic; minced |
| 1 | tb | Jalapeno chile pepper; minced |
| 1 | ts | Fresh ginger; grated |
| 2 | ts | Curry powder |
| 1 | cn | (19-oz) chick-peas; drained and rinsed |
| 3/4 | ts | Salt |
| Couscous; (optional) | ||
| Yogurt; (optional) |
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