CURRIED YAM AND MANGO OVER BASMATI RICE

Curried Yam and Mango over Basmati Rice image

The same recipe as my curried yam with mango soup, except this is a main dish (recipe #136750)- in other words not pureed. Serve over basmati rice, brown basmati rice or jasmine rice.

Provided by COOKGIRl

Time 15m

Yield 3-4 serving(s)

Number Of Ingredients 12

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

Steps:

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.
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.
Arrange the rice on a large serving platter and top with the yam/mango mixture.
Garnish with chopped cilantro leaves.
Cooking time does not include cooking the rice.

Nutrition Facts : Calories 202.7, Fat 8.9, SaturatedFat 3.3, Cholesterol 10.2, Sodium 41.6, Carbohydrate 30.7, Fiber 4.5, Sugar 9, Protein 2

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