Carrot Sweet Potato Curry |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I love this dish. I got this recipe from a coworker who brought it to a potluck and was immediately typing up and handing out the recipe. It is awesome and I serve it often as we all love it. Enjoy Ingredients:
1 pound sweet potato peeled and cut in 1-1/2 chunks |
1 pound carrots peeled and cut in 1-1/2 chunks |
1/2 cup water |
1 tablespoon vegetable oil |
1/2 cup finely chopped onion |
1 tablespoon minced garlic |
1 tablespoon jalapeno pepper minced |
1 teaspoon fresh ginger grated |
2 teaspoons curry powder |
19 ounce can chickpeas drained and rinsed |
3/4 teaspoon salt |
Directions:
1. Combine potatoes, carrots and water in shallow 2 quart microwave proof dish.
2. Cover and microwave on high 14 minutes stirring halfway through then let stand.
3. Heat oil in large skillet over medium high heat.
4. Add onion, garlic, jalapeno and ginger.
5. Cook stirring until onion is translucent about 5 minutes.
6. Stir in curry powder then cook 30 seconds.
7. Stir in vegetables with their liquid, chick peas, 3/4 cup water and salt then simmer 4 minutes.
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