Light Recipe -- Nepalese Vegetable Curry

6 servings

2 medium-sized sweet potatoes, peeled and cut into 1-inch cubes

2-3 tablespoons lime juice, divided

1/3 pound green beans, trimmed and cut into 1-inch pieces

2 medium carrots, peeled and cut on the diagonal into 1/4-inch slices

1 tablespoon oil

1 teaspoon cumin seed

1 tablespoon curry powder

1/2 teaspoon turmeric

1 medium onion, peeled and finely chopped

2 tablespoons finely chopped ginger

2 medium cloves garlic, peeled and minced

1 red or green jalapeno pepper, seeded and minced

About 4-6 tablespoons water

1 (14 1/2-ounce) can peeled and diced tomatoes, undrained

1 (14 1/2-ounce) can garbanzo beans, drained

1/2 teaspoon salt

Optional: 8 spinach leaves, trimmed and cut into shreds

2 tablespoons chopped fresh mint

3 cups cooked white or brown rice

1. Put the sweet potato cubes into a steamer basket and steam over boiling water about 10 minutes, or until just tender. Remove from the heat and sprinkle with 1 tablespoon lime juice.

2. Bring a pan of water to the boil, add the green beans and carrots, and time 2 minutes. Drain.

3. In a large skillet, heat the oil over medium heat. Add the cumin seed, curry powder and turmeric; saute 1 minute. Add the onion, ginger, garlic and jalapeno with 2 tablespoons water; saute 5 minutes.

4. Add the undrained tomatoes, beans and carrots. Bring to a boil, reduce the heat, cover and simmer 5 minutes, or until vegetables are tender. Stir occasionally. Stir in the sweet potato, garbanzo beans, salt and spinach. Cook, uncovered, 10 minutes. (Add tablespoons of water during the cooking time as necessary if the curry seems too dry.)

5. Stir in 1-2 tablespoons lime juice and the mint. Spoon over rice and serve.

Data per serving Calories 327 Protein 9g Fat 4g Carbohydrates 65g Sodium 448mg Saturated fat 1g Monounsaturated fat 1g Polyunsaturated fat 2g Cholesterol 0mg Idea from "Vegetarian Nights: Fresh from Hawaii" by Bonnie Mandoe.