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Ingredients
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Quantity
|
|
Sweet potato (peeled) cut in 1 ½” pieces
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1 pound
|
|
Carrot (peeled) cut in 1 ½ “ piece
|
1 pound
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|
Water
|
|
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Vegetable oil
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1 tbsp
|
|
Finely chopped onion
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½ cup
|
|
Minced garlic
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1 tbsp
|
|
Minced jalapeno pepper
|
1 tbsp
|
|
Grated fresh ginger root
|
1 tsp
|
|
Curry powder
|
2 tsp
|
|
Salt
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¾ tsp
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|
Canned chickpeas – drained and rinsed
|
19 ounces
|
|
Couscous
|
optional
|
|
Yogurt
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optional
|
Combine potatoes, carrots and 1/2 cup water in shallow 2-quart
microwave proof dish. Cover and microwave on High 14 minutes, stirring halfway
through. Let stand.
Heat oil in large skillet
over medium-high heat. Add onion, garlic, chilli 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.
