Products used in this recipe
Sweet Potato, Avocado and Chickpea Indian Curry
Yield: 8 Servings (10 oz.)
Yield: 8 Servings (10 oz.)
Don't let the short ingredient list or simplicity of this recipe deceive you—this is vegetarian comfort food at its finest.
| Ingredient | Weight | Measure |
|---|---|---|
| Indian red curry sauce, prepared | 64 fl. oz. | |
| Simplot RoastWorks®: Roasted Sweet Potatoes 6/2.5lb | 40 oz. | |
| Chickpeas, drained | 30 oz. | |
| Simplot Harvest Fresh™ Avocados: Diced Avocado, Frozen 12/2lb | 16 oz. | |
| Basmati rice, prepared | 30 oz. | |
| Cilantro, fresh | as needed |
Preparation Instructions:
- In a large pot, bring the curry sauce to a simmer. Stir in the frozen sweet potatoes and chickpeas. Return to a simmer for 3 minutes or until sweet potatoes are tender. Add frozen avocado dices and return to a simmer for 1 minutes. Remove from heat and serve over prepared Basmati rice. Garnish with fresh cilantro.
