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Yam Curry

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Recipe

 

Yield

4 servings

Prep

1 hrs

Cook

30 min

Ready

2 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 pound sweet potatoes, or yams
tender
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1-2 tablespoons salt
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3 cups vegetable oil
for deep frying
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2 Inches ginger root
fresh
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1 each garlic cloves
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2 medium onions
finely chopped
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2-3 tablespoons vegetable oil
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1 teaspoon cumin seeds
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2 each cardamom seeds
green
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1 each bay leaves
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4 each peppercorns
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1 inch cinnamon sticks
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1 teaspoon turmeric
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½ teaspoon chili powder
or use cayenne pepper
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1 teaspoon coriander
ground
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1 x salt
to taste
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4 ounces tomatoes
fresh (or use 8 oz canned)
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4 tablespoons yogurt
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1 ½ cups water
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1 tablespoon cilantro
chopped, (cilantro)
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Ingredients

Amount Measure Ingredient Features
453.6 g sweet potatoes, or yams
tender
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salt
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7.1E+2 ml vegetable oil
for deep frying
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2 Inches ginger root
fresh
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1 each garlic cloves
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2 medium onions
finely chopped
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vegetable oil
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5 ml cumin seeds
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2 each cardamom seeds
green
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1 each bay leaves
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4 each peppercorns
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1 inch cinnamon sticks
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5 ml turmeric
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2.5 ml chili powder
or use cayenne pepper
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5 ml coriander
ground
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1 x salt
to taste
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115.6 ml/g tomatoes
fresh (or use 8 oz canned)
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6E+1 ml yogurt
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355 ml water
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15 ml cilantro
chopped, (cilantro)
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Directions

The yams in this dish are cooked in a sauce very much like that traditionally used for meat.

Serve with chapatis and rice.

(1) Peel the yams, cut them into 1 inch cubes, place in a colander and sprinkle liberally with salt.

Let stand 10 to 15 minutes, then dry on paper towels.

(2) Meanwhile, finely chop the onion, ginger, and garlic, and roughly chop the tomatoes.

Heat the il over a moderate flame, add the cumin seed, and cook until they begin to sputter.

Add the chopped onion, ginger, and garlic.

Cook until the onion is a rich golden color. Add all the spices and season with salt to taste.

Cook a few seconds more, and then add the tomatoes.

Let this cook while you continue as below.

(3) Heat the oil for deep frying to 350℉ (180℃) and cook the yam cubes, a few at a time, until golden brown.

Drain on absorbent kitchen paper.

Set aside.

(4) Add the yogurt to the tomato mixture, and continue to cook until the oil begins to separate out.

Add the water and bring to a boil. Let boil a few minutes, then add the yam cubes, reduce heat, and simmer, covered, for about 25 minutes.

(5) Serve hot, garnished with the chopped coriander.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 473g (16.7 oz)
Amount per Serving
Calories 164793% from fat
 % Daily Value *
Total Fat 171g 263%
Saturated Fat 22g 112%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 1803mg 75%
Total Carbohydrate 11g 11%
Dietary Fiber 5g 21%
Sugars g
Protein 8g
Vitamin A 442% Vitamin C 50%
Calcium 9% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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