I bought a yam from my local market. I’m worldly wise. I’ve travelled widely, spent 9 years studying at university (not being dim just, y’know, not getting a proper job), trained as a caterer and have been cooking for decades. Despite all this, I have to be honest, I knew not what to do with my yam. For some reason yams never made it into my repertoire. Until now, that is.
This poor yam sat forlornly in the vegetable rack until I ran out of other things to cook. Well, they do say necessity is the mother of invention. And this, my dear friends, is a cracking recipe. You’ll be very glad I got down to starvation rations and had to get creative in the kitchen.
It turns out yam is surprisingly good for you. It has good complex carbs and soluble dietary fibre, is an excellent source of B vitamins and also of magnesium, potassium and iron, among other important minerals. Wow, way to change your life with a sad yam. I’m a yam aficianado now, aka a yam-bassador… 😉
- 1 onion, diced
- 3 cloves garlic, sliced
- Thumbnail of fresh ginger, grated
- 1 large yam (or 2 small ones)
- 400g tin red kidney beans, drained
- 1 red or orange pepper, sliced
- Half teaspoon hot chilli powder
- 1 teaspoon ground coriander
- 2 teaspoons garam masala
- 1 teaspoon mustard seeds
- 1 can coconut milk
- 10-12 Brazil nuts, chopped finely
- 1-2 tablespoons coconut or vegetable oil
- Saute the onion, garlic and ginger in the oil until the onion starts to soften.
- Add the mustard seeds and cook for 1 minute, stirring continuously.
- Add the other spices and cook for another 2 minutes, stirring often.
- Add all of the other ingredients and stir well.
- Cook over a low to medium heat for 15 minutes, stirring occasionally. Then add most of the Brazil nuts (save a few to sprinkle on top when serving).
- Cook for another 5 minutes or so until the yam is softened but still has a bit of 'bite' to it (keep checking to make sure it doesn't get too soft).
- Sprinkle the rest of the Brazil nuts on top before serving.