Curried Yam And Mango Over Basmati Rice - cooking recipe

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

Preparation

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.