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1
Combine the rice with 3 1/2 cups water in a small saucepan.
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2
Bring to a rapid simmer, then lower the heat.
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3
Cover and simmer gently until the water is absorbed, 30 to 35 minutes.
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4
Meanwhile, microwave the sweet potatoes until just done but still nice and firm.
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5
Start with 3 minutes total, then test.
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6
A knife should go through with some resistance.
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7
If needed, microwave for another minute at a time.
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8
Once done, plunge the sweet potatoes into a bowl of cold water.
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9
Set aside until needed.
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10
When the rice is nearly done, peel the sweet potatoes and cut them into 1/2-inch dice.
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11
Heat the oil in a stir-fry pan.
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12
Add the white parts of the scallions and the garlic, and saute over medium-low heat until just turning golden.
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13
Add the scallion greens and the sweet potatoes; turn the heat to medium-high and stir-fry for a minute or so.
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14
Stir in the ginger, curry powder, and turmeric, then add the rice.
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15
Turn the heat to medium-high and cook, stirring, until the ingredients are well blended.
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16
Add the peas and cook, stirring frequently, for 3 to 4 minutes.
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17
Season with salt, stir in the cilantro, and serve.
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18
Top each serving with some chopped nuts if desired.
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19
Serve with a platter of baby corn, sliced tomatoes, half-sour pickles, and sliced baked or smoked tofu.
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20
Complete the meal with steamed broccoli or Spicy Sesame Broccoli (page 197).
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21
If you have time to make a companion dish, I recommend Tempeh Fries with Horseradish or Wasabi-Dill Mayonnaise (page 78).
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22
Embellish the plate with sliced tomatoes, baby carrots, and bell peppers.
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23
Calories: 278
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24
Total Fat: 6g
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25
Protein: 6g
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26
Carbohydrates: 51g
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27
Fiber: 4g
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28
Sodium: 45mg
