Vegan Yam Curry
Author: Jayne Rodgers
Recipe type: Curry
Prep time:
Cook time:
Total time:
Serves: 4
- 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.
Recipe by Veggie Runners at https://www.veggierunners.com/2015/03/18/vegan-yam-curry/
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