This Indian Recipe Serves 2-3
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)
- 1 teaspoon ginger & garlic paste
- salt to taste
- 1 onion, chopped
- 1 sprig curry leaves
- ¼ teaspoon jeera powder
- 1 teaspoon dhania powder
- 1 tablespoon Kashmiri chillii powder
- ½ tablespoon curry powder
- 1 teaspoon turmeric powder
- 1 tomato
- 2-3 tablespoons cooking oil
- 1 teaspoon garam masala
- fresh dhania (coriander) for garnishing
- handful of frozen peas (optional)
- Rinse yams & then peel them.
- Cut the peeled yams into chunks & set aside in a bowl of cold water.
- Chop the onion & set aside.
- Dice tomatoes & set aside.
- Add oil to a medium sized pot. When the oil is slighly hot, drop in the onions.
- Allow the onions to simmer until translucent & then add in the curry leaves.
- Simmer for a minute & then add in your spices (garam masala, turmeric powder, jeera powder, chilli powder, curry powder, dhania powder) followed by the ginger & garlic paste.
- Add water if necessary – I always used boiled water when cooking.
- Allow the spices to simmer for 2-3 minutes, adding a little water if it tends to stick to the surface. Do not allow the spices to burn.
- Thereafter, drop in the diced tomatoes.
- Mix well, cover with a lid & allow the tomatoes to cook for about 10 minutes until their soft & form a gravy.
- Add water if necessary.
- When the tomatoes have cooked throughout, add in the yams (madumbis), make sure to discard the water that it had been resting in.
- Mix well & add a bit water if needed. Cover & allow to cook making sure to check on it every now again so it does not burn.
- When the yams (madumbis) are almost cooked, you can add in the frozen peas if you want to add them to the curry. I didn’t add peas in my curry.
- Add salt to taste. The curry is cooked when the yams (madumbis) are soft.
- Garnish with fresh dhania (coriander).
- This Yam Curry can be served with rice, bread, roti or puri & is enjoyed with salads or pickles on the side.