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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
yam	1 1/2	cups	peeled cut	136.68	33.251999999999995	2.7336	0.204
yellow onion	1/2	cup	sliced cut	57.42	3.4191	0.4132	4.698
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802
ginger	1/2	tablespoon	grated	8.71	1.8621	0.2335	0.1102
coriander	1/2	teaspoon	ground	2.682	0.4949	0.1113	0.1599
red pepper jalapeno	1/4	teaspoon	ground minced	-	-	-	-
mango	1	cup	diced diced	99.0	24.717	1.3530000000000002	0.627
salt				-	-	-	-
cilantro leaf			chopped	-	-	-	-
basmati rice			cooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.