(adapted from Betty Crocker Best Burgers and More, August/September 2010)
1 cup uncooked brown rice
2 cups water
1 lb lean ground beef
1 medium onion, chopped
1 tablespoon grated ginger root
2 tablespoons hot curry paste
1 teaspoon ground cumin
1 teaspoon salt
1 large sweet potato, peeled, cut into 1/2 inch cubes
1 can (14.5 oz) diced tomatoes, undrained
1 cup chicken broth
2 medium zucchini, cut in half lengthwise, and then cut crosswise into 1/2 slices
1/2 cup plain yogurt
1. Cook rice in water according to directions. Meanwhile, in a 12-inch skillet cook beef and onion over med-high heat 5 to 7 minutes, stirring occasionally until beef is throughly cooked and onion is tender.
2. Add gingerroot, curry paste, cumin, and salt to skillet, cook 1 minute stirring occasionally. Stir in sweet potato, tomatoes and broth. Heat to boiling; reduce heat. Cover, simmer 10 minutes or until potato is almost tender. Stir in Zucchini. Cover; cook 5 to 10 minutes or until potato and zucchini are tender.
3. Serve beef mixture over rice. Top each serving with about 1 tablespoon yogurt.