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AFRICAN CURRY WITH BROWN RICE

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for 4 persons
This filling entrée, adapted from West African cooking, is a nutritional standout. One serving supplies about the half the recommended daily fiber intake, twice the recommended amount of beta carotene, nearly half the potassium you need each day and more than your daily requirement of vitamin C.
Ingredients
1 cup brown rice
1 can plum tomatoes, with their liquid (35 ounces)
14 ounces unpeeled sweet potatoes, cut into 1/2-inch-thick slices
0.5 cup sliced onion
4 cloves garlic, crushed and peeled
2 tbs curry powder
20 pitted prunes
1 cup coarsely chopped scallions
0.5 cup chopped fresh coriander
2 tbs peanut butter
0.25 tsp salt

Preparation
Bring 2 1/2 cups of water to a boil in a medium-size saucepan.
Stir in the rice, cover, reduce the heat to low and cook 45 minutes, or until the rice is tender and the water is completely absorbed.
Meanwhile, place the tomatoes and their liquid, the potatoes, onion, garlic and curry powder in a large saucepan. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer 20
minutes, or until the potatoes are tender.
Stir in the remaining ingredients, and cook, stirring occasionally, 10 minutes.

Divide the rice among 4 plates and top with the curry.


additional informations

Recipe group Main,Lunch
region African
Source/Quelle:
AVEA
submitted by Herma /

if you try this recipe out we would be very grateful for a photo of the finished dish.
Please send by E-Mail to info@swissveg.ch.
Thank you in advance.

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