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Curried Sweet Potato Hash with Pears, Toasted Walnuts and Cranberries


By theglobalvegan (Visit website)



This is a lovely little dish, perfect for a warm breakfast, as a light lunch or a dinnertime side dish. Without the use of additional oil, it is very low in fat and calories. The dried cranberries, agave nectar and toasted walnuts make this dish mildly sweet and comforting.





Difficulty Level: Easy





What you need:

1 medium sweet potato, cut into 1/2-inch chunks
1/4 cup vegetable broth
1 cup onions, chopped
2 cloves garlic, chopped
1 pear, cut into 1/2-inch chunks
1/4 cup walnuts
2-3 tsp. curry powder
1 tsp. agave nectar
pinch of cinnamon
salt, pepper to taste
What to do:
In a large saucepan, cover sweet potatoes in water and bring to a boil. Lower heat and let simmer for 15 minutes. Drain and set aside.
Heat walnuts in a small skillet over medium heat and toast. This took me about 5 minutes, stirring constantly.
Heat broth in a large skillet over medium heat and cook garlic and onions for about 5 minutes. Add curry powder, cinnamon, salt, pepper and continue to cook for another few minutes. Add the sweet potatoes, agave nectar and toasted walnuts and cook to heat through, about 3 minutes.
Serves: 2   Bon Appetit!






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