SPICY YAM CURRY

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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, I would frequently say, “Baby don’t put that on my plate”.  Recently, I have expanded my food palette to include and like meatless dishes.  Today we are going to make a Spicy Yam Curry.

Spicy  Yam Curry

2 medium size yams, peeled and cubed, 2 tablespoons mustard oil, 1 medium white onion, diced, 3 cloves garlic, minced, 1 1/2 teaspoon ground cumin, 1  teaspoon cayenne, 2 teaspoons garam masala, 1/8 teaspoon curry paste, 1/2 teaspoon ground ginger, 1 1/2 teaspoon chicken bullion powder, 1 (14 1/2 oz.) can of tomatoes  and green chilies,  1 (10 oz.) can chickpeas, rinsed and drained, 1/2 cup frozen sweet peas,  1 (8 oz.)  can coconut milk, 1/4 teaspoon sugar.  Garnish with crushed raw peanuts.

Get out a saucepan, add the yams.  Cover the yams with water add 1/2 tablespoon of salt.  Cook on medium heat until the yams are fork tender.  Drain and set aside. Get out the cast iron skillet add the oil.  Bring the oil to a medium heat, 350 degrees, add the onions cook until the onions are clear.  Add the dry seasonings and curry paste.  Continue to saute and stir for another minute or two.  Add the tomatoes and chilies, chickpeas, sweet peas, and the yams.  Mix well, slowly add the milk, bring to a simmer and cook for another 5 to 10 minutes.

Serve this curry over steamed basmati rice with a cucumber, red onion, and heirloom tomato salad with a fruity glass of wine.

SEE YA TOMORROW

 

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