Grilled asparagus and sweet potato with curry

Preparation Time: 10 minutes

Cooking Time: 15 minutes

Makes: 2 servings

Curry adds an exotic flavour to these grilled vegetables. They taste great with pork tenderloin.


1 medium sweet potato, peeled and cut into 1 inch (2 cm) wide strips 300g 10 oz
16 asparagus stalks, tough ends removed    
olive oil 15 mL 1 tbsp
curry powder 5 mL 1 tsp
black pepper 2 mL ½ tsp

Cooking Directions

  1. Place the sweet potato in a microwave safe bowl and cover with water. Microwave on high for 2 minutes. Drain the water.
  2. Add the asparagus and coat with the remaining ingredients.
  3. Heat the BBQ to medium heat*.
  4. Place the vegetables in a grilling basket and grill for 10 minutes, flipping occasionally.
  5. Serve immediately.

    * This recipe can also be made in the oven. Heat the oven to 400º F (200ºC). Line a baking sheet with tin foil and cook for 10 minutes, flipping once.

© – Reproduced with permission of the Heart and Stroke Foundation of Canada, 2008.

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Nutritional Information (5 strips of sweet potato and 8 spears of asparagus): Calories: 206 Protein: 5 g Total fat: 8 g Saturated fat: 1 g Dietary cholesterol: 0 mg Carbohydrate: 32 g Dietary fibre: 4 g Sodium: 28 mg Potassium: 413 mg

Last Update – October 10, 2014

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