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Sweet Potato, Avocado and Chickpea Indian Curry

Helathcare Recipes Sweet Potato Avocado 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.
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