Monday, October 10, 2011

Curry Sunset

Curried Brown Rice with
Sweet Potato Purée and
Roasted Green Beans


  • 1 cup brown rice
  • 1 tsp salt crystals
  • 1 Tbsp crushed curry leaves
  • 1 tsp black mustard seeds
  • 0.5 tsp cumin seeds
  • 3 - 4 cups of water
  • 1 tsp butter (optional)
  • Simmer rice and spices for approximately 40 minutes until all the water has been absorbed.
  • Add the butter right at the end and stir through.


    • 800 grams of sweet potatoes, scrubbed
    • 3 large carrots
    • 1 apple
    • 1 tsp of salt
    • 1 tsp of butter or cream (optional)
    • Cut sweet potatoes, carrots and the apple into chunks.
    • Pour over boiling water (just enough to cover), add the salt and boil for 20 - 30 minutes until vegetables are tender.
    • Drain three-quarters of the water, then use a stick blender to zhoesh the veg all together until the purée is smooth.
    • Stir through the teaspoon of butter or cream, and check the seasoning.

    Green Beans:

    • 700 grams of green beans
    • olive oil
    • salt
    • Pre-heat the oven to 200 degrees Celsius.
    • Wrap an oven dish in heavy foil.
    • Brush a light coating of olive oil over the bottom of the covered roasting pan.
    • Use a scissors to top and tail the green beans, and give them a good rinse.
    • Throw the beans in the pan, drizzle them with olive oil and a liberal sprinkling of salt.
    • Oven roast for 20 - 30 minutes, until crispy on the outside but tender on the inside.
    A sunset the colour of sweet potato peels and carrots, taken by Simeon from the roof of our house on the evening I made this meal.