Spicy Sweet Yam Curry

2 medium size yams, peeled and cubed, 2 tablespoons vegetable oil, 1 medium white onion, diced, 3 cloves garlic, minced, 1 1/2 teaspoon ground cumin, 1 1/2 teaspoon 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 diced tomatoes and chilies,  1 (8 oz.) can chickpeas, rinsed and drained, 1 (10 oz.) can green sweet peas, rinsed and drained, 1 (14 oz.) can coconut milk, 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 onions and garlic stir constantly to ensure they do not burn. Saute until the onions are translucent. Add your dry seasonings and paste.  Continue to saute and stir for another minute or two.  Add the tomatoes and chilies, peas, and yams.  Mix everything together, slowly add milk, bring to a simmer and cook for 5 to 10 minutes.

IT’S TIME TO EAT! I serve this curry with lamb chops, Persian cucumber, and tomato salad, steamed cilantro basmati rice, and a cold beer.