Curried Yam And Mango Over Basmati Rice Recipes
CURRIED YAM AND MANGO OVER BASMATI RICE
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
Categories Yam/Sweet Potato
Time 15m
Yield 3-4 serving(s)
Number Of Ingredients 12
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
CURRIED YAM AND MANGO SOUP
From my dependable 1,000 Vegetarian Recipes' cookbook. I also posted an alternate form of this recipe only that it is a casserole not a soup. Original recipe called for sweet potatoes but I prefer yams. Can be prepared in the crock pot, too. Try making your own curry powder for this soup!
Provided by COOKGIRl
Categories Yam/Sweet Potato
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- In a large stock pot, melt the butter or ghee and the peanut oil over medium heat and saute the onion slices until softened.
- Stir in the curry powder, fresh ginger, coriander, and red pepper just until absorbed.
- Add the stock, bring to a boil. Next add the yams and mango, reduce the heat and simmer covered for about 30 minutes or until yams are fork tender. Add the salt and taste to adjust seasoning if necessary.
- With immersion blender puree half or all of the soup to desired consistency. (You could also transfer the soup and puree the soup in batches using a blender.).
- Garnish with chopped cilantro leaves.
Nutrition Facts : Calories 206.2, Fat 8.8, SaturatedFat 3.3, Cholesterol 10.2, Sodium 35.4, Carbohydrate 32.1, Fiber 4.5, Sugar 9.7, Protein 1.8
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