Title: Carrot-sweet-potato curry
 Categories: Vegetables
      Yield: 4 Servings
 
      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)
 
  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.
  
  Prep time: 25 minutes Microwave time: 14 minutes Degree of
  difficulty: easy
  
  Per serving: 41 Calories; 4g Fat (75% calories from fat); 0g Protein;
  2g Carbohydrate; 0mg Cholesterol; 475mg Sodium
  
  NOTES : A vegetarian entrŽe with an Indian accent. If you can't find
  fresh sweet potatoes, add one can, drained, with the other cooked
  vegetables. Recipe