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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.)

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.
Products used in this recipe