Sunday, March 05, 2006

Indian Sweet Potatoes

Indian Sweet Potatoes

3 medium sweet potatoes, baked
1 cup coconut milk
1 cup chickpeas, drained and rinsed
1 can tomato sauce
1/2 Tablespoons fresh ginger root, grated
1 Tablespoon garlic powder
1 Tablespoon garam masala

Directions: Slice potatoes in half and scoop out the potato. Place potato pulp in large saucepan and add coconut milk, chickpeas, tomato sauce, ginger, garlic, and garam masala. Cook 15 minutes, remove from heat and allow to cool. Serve over rice.


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