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1 cup
brown rice
1 can
plum tomatoes, with their liquid (35 ounces)
14 ounces
unpeeled sweet potatoes, cut into 1/2-inch-thick slices
0.5 cup
sliced onion
4 cloves
garlic, crushed and peeled
2 tbs
curry powder
pitted prunes
1 cup
coarsely chopped scallions
0.5 cup
chopped fresh coriander
2 tbs
peanut butter
0.25 tsp
This filling entrée, adapted from West African cooking, is a nutritional standout. One serving supplies about the half the recommended daily fiber intake, twice the recommended amount of beta carotene, nearly half the potassium you need each day and more than your daily requirement of vitamin C.


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.
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.

Additional information:

Divide the rice among 4 plates and top with the curry.

Recipe group: Main,Lunch.
Should you try this recipe out we would be very grateful for a photo of the finished dish. Please send by E-Mail to rezepte(at) (JPEG or TIFF format).
Thank you in advance.

This recipe from AVEA was inserted by Herma / 2002-03-17 02:25:05

This is a recipe from the European Vegetarian Union database (
Contact address:

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