yam curry


For most of my life,  I was of the firm opinion that if a meal did not include meat I didn’t want it.  In the words of my Grandma Emma, “Baby don’t put that on my plate”.  Recently, within the last five (5) years, I have expanded my food palette to include and like meatless dishes.


2 medium size yams, peeled and cubed, 2 tablespoons vegetable oil, 1 medium white onion, diced, 3 cloves garlic, minced, 1 1/2 teaspoons ground cumin, 1 1/2 teaspoons cayenne, 2 teaspoons garam masala, 1/8 teaspoon curry paste, 1/2 teaspoon ground ginger, 1 1/2 teaspoon chicken bullion powder, 1 (10 oz.)  can of diced tomatoes and green chilies, 1 (8 oz.) can chickpeas, rinsed and drained, 1 (10 oz.) can green sweet peas, rinsed and drained, 8 ounces coconut milk, 1/4 cup cashews, 1/4 teaspoon raw sugar.

Add yams to a pot of salted water.  Cook on medium heat until the yams are fork tender. Drain and set aside. In a cast iron skillet heat up the vegetable oil.  Add the vegetables stir constantly to ensure they do not burn. Continue to saute until the onions are translucent. Add your dry seasonings and paste.  Continue to saute and stir for another minute or two.  Add the Rotel, peas, and potatoes.  Mix everything together, slowly add milk, bring to a simmer and cook for 5 to 10 minutes.


One Comment Add yours

  1. mistimaan says:

    Look good


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