Saturday, May 8, 2010

Tandoori Sweet Potatoes and Rice

1 cucumber, peeled, halved, seeded, and sliced
1 cup Vegenaise
½ chopped fresh mint
1 t honey
¼ t ground pepper

1 cup Vegenaise
3 T lemon juice
2 t olive oil
3 garlic cloves, minced
1 T grated fresh ginger
4 t curry powder
½ t cayenne pepper

3 large sweet potatoes, peeled and cut into 1-inch-thick slices
6 cups cooked, hot brown rice
2 T chopped fresh sage or 2 t dried sage

To make the sauce, in a medium bowl, stir together the cucumber, Vegenaise, mint, honey, and pepper. Cover and refrigerate for at least 3 hours or up to 24 hours.
To make the marinade, in a large non reactive bowl combine the Vegenaise, lemon juice, olive oil, garlic, ginger, curry powder, and cayenne.
Using a sharp knife, score the surface of the sweet potatoes in a crisscross pattern about ¼ inch deep at 1-inch intervals. Add to the bowl with the marinade and toss to coat. Marinate at a room temperature for 30 minutes, tossing once after 25 minutes. Preheat an oven to 400 degrees. Coat a large, shallow non reactive baking pan with nonstick cooking spray.
Reserving the marinade, arrange the sweet potato slices in a single layer in the prepared pan. Bake, brushing with the reserved marinade every 15 minutes, until the potatoes are soft.
Serve over rice with a dallop of sauce on top.

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