African Curry With Brown Rice
|Brown rice||1 Cup (16 tbs)|
|Canned plum tomatoes with their juice||35 Ounce (1 Can)|
|Unpeeled sweet potatoes||14 Ounce, cut into 1/2-inch-thick slices|
|Sliced onion||1⁄2 Cup (8 tbs)|
|Garlic||4 Clove (20 gm), crushed and peeled|
|Curry powder||2 Tablespoon|
|Chopped scallions||1 Cup (16 tbs) (Coarsely Chopped)|
|Chopped fresh coriander||1⁄2 Cup (8 tbs)|
|Peanut butter||2 Tablespoon|
1. 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.
2. 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.