African curry with brown rice

One of my first African dishes simple and delicious.

  • 1 cup brown rice
  • 1 35-ounce can plum tomatoes, with their liquid
  • 14 ounces unpeeled sweet potatoes, cut into 1/2" thick slices
  • 1/2 cup sliced onion
  • 4 garlic cloves, crushed and peeled
  • 2 tablespoons curry powder
  • 20 pitted prunes
  • 1 cup coarsely chopped scallions
  • dash of coriander
  • 2 tablespoons peanut butter

Cook brown rice.

Meanwhile, place the tomatoes and their liquid, the potatoes, onion, garlic and curry powder in a large saucepan.

Bring to a boil over medium 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 four plates and top with the curry.


African curry with brown rice
Serves: 2-3