Curried Yam and Mango over Basmati Rice |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The same recipe as my curried yam with mango soup, except this is a main dish (Curried Yam and Mango Soup)- in other words not pureed. Serve over basmati rice, brown basmati rice or jasmine rice. Ingredients:
1 tablespoon peanut oil |
1 tablespoon butter or 1 tablespoon ghee |
1 1/2 cups yams, peeled and cut into 1-inch cubes |
1/2 cup sliced yellow onion, cut into crescents |
1 teaspoon curry powder, to taste |
1/2 tablespoon freshly grated ginger |
1/2 teaspoon ground coriander |
1/4 teaspoon ground red pepper (depends on how hot you want the soup) or 1 small jalapeno, finely minced |
1 cup diced mangoes or 1 cup diced papaya |
salt |
chopped cilantro leaf (to garnish) |
basmati rice or brown basmati rice, cooked |
Directions:
1. While the rice is cooking, in a large saute pan, melt the butter or ghee and the peanut oil over medium heat and brown the yams until golden on all sides, about 10-12 minutes and until fork tender.
2. Next add the onions and brown until softened. Add the curry powder, fresh ginger, coriander, red pepper, and mango; stirring well to coat. Heat through. Season with salt to taste.
3. Arrange the rice on a large serving platter and top with the yam/mango mixture.
4. Garnish with chopped cilantro leaves.
5. Cooking time does not include cooking the rice.
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