FOR THIS RECIPE, MAKE SURE YOU USE YAMS NOT SWEET POTATOES. YAMS ARE ORANGE SWEET POTATOES ARE YELLOW
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. Today we are going to make a Spicy Sweet Yam Curry.
Spicy Sweet Yam Curry
2 medium-sized 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 original Rotel, 1 (8 oz.) can chickpeas, rinsed and drained, 1 (10 oz.) can green sweet peas, rinsed and drained, 1 (14 oz.) can coconut milk, 1/2 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 your 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.