YAM CURRY

 

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This Indian Recipe Serves 2-3

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Yam Curry is a vegetarian dish that has the look of potato curry but the taste is much different. It is a soft curry & can also be cooked with peas. Yams are known to many South Africans as Madumbis.

Yam is the usual name for some plant species in the variety Dioscorea (family Dioscoreaceae) that frame palatable tubers. Yams are enduring herbaceous vines developed for the utilization of their starchy tubers in Asia, Africa, Central and South America, & Oceania. The tubers themselves are additionally called “yams“. There are a wide range of cultivars of yams. Albeit a few assortments of sweet potato (Ipomoea batatas) are additionally called “yam” in parts of the United States & Canada, the sweet potato is not some portion of Dioscoreaceae, but rather has a place in the disconnected morning radiance family, Convolvulaceae.

Yam Curry Ingredients:

• 6-7 yams (madumbis)
• 3 tablespoons vegetable oil
• 1 medium onion
• 1 sprig curry leaves
• salt to taste
• 1 tomato
• 1 ½ tablespoons chili powder
• ¼ teaspoon jeera (cumin) powder
• 1 teaspoon dhania (coriander) powder
• 1 teaspoon garam masala
• ½ teaspoon ginger & garlic paste
• ½ teaspoon turmeric powder
• 1 teaspoon red chili flakes
• ½ cup fresh or frozen peas (optional)
• fresh dhania (coriander) for garnishing

Method:

1. Bring out the yams (madumbis).
2. 
3. Peel the yams (madumbis), rinse them & then cut into slices or chunks & place into a bowl.
4. 
5. Cover with cold water & set aside until ready to use.
6. 
7. Peel & chop the onion & set aside.
8. 
9. Dice tomatoes & set aside.
10. 
11. Add vegetable oil to a pot. When the oil has heated, add in the onions & the curry leaves.
12. 
13. Give it a mix & allow to sauté until translucent.
14. 
15. Once the onions are translucent, add in the turmeric powder, garam masala, jeera (cumin) powder, dhania (coriander) powder, red chili flakes, chili powder & the ginger & garlic paste.
16. 
17. Mix well & simmer for 30 seconds.
18. 
19. Thereafter, add in the diced tomatoes.
20. 
21. Mix well, cover with a lid & allow the tomatoes to cook for about 5 minutes until they are soft.
22. 
23. When the tomatoes have cooked throughout, discard the water that the yams (madumbis) had been resting in & add the yams to the pot.
24. 
25. Add salt to taste & a little water.
26. 
27. Mix well.
28. 
29. Cover & allow to cook until the yams (madumibis) are soft (±15 minutes) – making sure to check on it every now again so it does not burn.
30. 
31. When the yams (madumbis) are almost cooked, give it a stir.
32. 
33. Add in fresh or frozen peas (optional).
34. 
35. Mix well & allow to cook for ±5 minutes or until the peas are cooked. Add very little water if required.
36. 
37. Once the peas are cooked, turn off the heat & garnish with fresh dhania (coriander).
38. 
39. Plate & serve.
40. 
41. 
42. This Yam Curry can be served with rice, bread, roti or puri & is enjoyed with salads or pickles on the side.
43. 

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