Curried Yam and Mango over Basmati Rice

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.

• Ready In: 15 mins
• Serves: 3-4

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.