Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant
The recipe Spicy Black-Eyed Pea Curry with Swiss Chard and Roasted Eggplant could satisfy your Indian
Spicy Vegetable Wrap
Ingredients
- 1 medium sweet potato, peeled and diced (about 3/4 pound)
- 2 teaspoons olive oil
- 1 teaspoon curry powder, plus 1 teaspoon
- Coarse grained salt
- 1 (15-ounce) can peeled plum tomatoes
- 1 (15-ounce) can chickpeas
- 1 cup carrots, julienne or shredded
- 1/2 teaspoon red pepper flakes
- 5 ounces washed baby spinach leaves
- 4 small whole-wheat pitas or other flatbread
- 1/2 cup loosely packed cilantro leaves
- 1/2 cup plain lowfat yogurt
- Lime wedges, for garnish
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