Spicy Yam Curry

Name: Spicy Yam Curry
Ingredients: 2 tablespoons mustard oil or 2 tablespoons ghee; 1 teaspoon cumin seed; 1 onion, chopped; 3 garlic cloves, minced; 1/2 teaspoon cayenne pepper (add as much as you want); 14 ounces suran yams, cut into cubes; 14 1/2 ounces diced tomatoes with juice; 1/2 teaspoon salt; 1 -2 tablespoon mild curry powder (to taste); 1/2 teaspoon tamarind paste; 1/2 cup warm water; 1/2 cup frozen peas, thawed; 2 tablespoons chopped cilantro (coriander leaf)

13 ingredients

8 steps

Ingredients

2 tablespoons mustard oil or 2 tablespoons ghee
1 teaspoon cumin seed
1 onion, chopped
3 garlic cloves, minced
1/2 teaspoon cayenne pepper (add as much as you want)
14 ounces suran yams, cut into cubes
14 1/2 ounces diced tomatoes with juice
1/2 teaspoon salt
1 -2 tablespoon mild curry powder (to taste)
1/2 teaspoon tamarind paste
1/2 cup warm water
1/2 cup frozen peas, thawed
2 tablespoons chopped cilantro (coriander leaf)

Directions

1

Heat mustard oil or ghee in a large saucepan and add cumin seed.
2

Cook 30 seconds or until fragrant, but do not burn.
3

Add chopped onion, garlic, and cayenne pepper, cooking for several minutes or until onions begin to soften.
4

Stir in diced yam, diced tomatoes, salt, and curry powder.
5

Mix tamarind paste with warm water and add to pan.
6

Reduce heat, cover and simmer for 20-25 minutes, stirring occasionally, or until yam is tender, adding water if necessary to keep from sticking.
7

Stir in thawed peas and cook for 1-2 minutes more, or until peas are tender.
8

Serve garnished with chopped cilantro, with freshly steamed basmati rice (optional).