Curry Sunset

Curried Brown Rice with

Sweet Potato Purée and

Roasted Green Beans

Rice:

• 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)

Method:

• 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.

Purée:

• 800 grams of sweet potatoes, scrubbed
• 3 large carrots
• 1 apple
• 1 tsp of salt
• 1 tsp of butter or cream (optional)

Method:

• 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

Method:

• 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.