Serve this with the menu on page 194 or with Fruited Bulgur Salad (page 48) and some sliced bell peppers.

　　

Ingredients

6 servings

　　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

　　

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

　　The Vegetarian 5-Ingredient Gourmet