Curried Yam And Mango Over Basmati Rice

• 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

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.

peanut oil, butter, yams, yellow onion, curry powder, freshly grated ginger, ground coriander, ground red pepper, mangoes, salt, cilantro leaf, basmati rice

Taken from www.food.com/recipe/curried-yam-and-mango-over-basmati-rice-136762 (may not work)