Serve this with the menu on page 194 or with Fruited Bulgur Salad (page 48) and some sliced bell peppers.
Recipe information
Yield
6 servings
Ingredients
3 large sweet potatoes
2 cups frozen green peas, thawed
One 14- to 16-ounce can low-sodium diced tomatoes
1 to 2 teaspoons good-quality curry powder, or to taste
2 to 3 tablespoons minced fresh cilantro
Salt to taste
Preparation
Step 1
Bake or microwave the sweet potatoes in their skins until done but still firm. When cool enough to handle, peel, and cut into large dice.
Step 2
Combine the peas and tomatoes in a large saucepan or stir-fry pan and bring to a simmer over medium heat.
Step 3
Stir in the sweet potatoes and curry. Cook over low heat for 5 minutes, stir in the cilantro, and serve.
nutrition information
Step 4
Calories: 116
Step 5
Total Fat: 0g
Step 6
Protein: 4g
Step 7
Carbohydrate: 25g
Step 8
Cholesterol: 0mg
Step 9
Sodium: 13mg
