Instructions: 1. Combine potatoes, carrots and 1/2 cup water in shallow 2-quart microwaveproof dish. Cover and microwave on High 14 minutes, stirring halfway through. Let stand.

2. Heat oil in large skillet over medium-high heat. Add onion, garlic, chile and ginger. Cook, stirring, until onion is translucent, 5 minutes.

Stir in curry powder; cook 30 seconds. Stir in vegetables with their liquid, chick-peas, 3/4 cup more water and the salt. Simmer 3 to 4 minutes.

Serve with couscous and yogurt, if desired.

Makes 4 servings.

Prep time: 25 minutes Microwave time: 14 minutes Degree of difficulty: easy

NOTES : A vegetarian entrae with an Indian accent. If you cant find fresh sweet potatoes, add one can, drained, with the other cooked vegetables.

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