Ingredients:
1 lb sweet potatoes
1 tablespoon salt
1 onions, peeled
2 inches fresh gingerroot
1 garlic cloves
2 -3 tablespoons vegetable oil
1 teaspoon cumin seeds ( don’t even think of substituting ground cumin, it’s not going to work, read the directions, you’ll s)
2 whole green cardamom pods ( if you can get them)
1 bay leaves
4 peppercorns
1 inch cinnamon sticks
1/2 teaspoon cayenne pepper
1 teaspoon ground coriander
1/2 teaspoon garam masala ( optional, but again, don’t leave it out)
salt, to taste
1/2 cup coconut milk
1/2 cup water
1 tablespoon chopped coriander
Directions:
Peel the sweet potatoes and cut them into 1 inch cubes.
Place the cubes in a colander and sprinkle liberally with salt.
Let stand 10-15 minutes.
Steam the potatoes for 10 minutes, until just barely soft. (I do this in the microwave for about 5 minutes).
Meanwhile, finely chop the onion, ginger and garlic.
Heat the cooking pan over a moderate flame, add the cumin seed, and cook until they begin to splutter.
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.
Let this cook while you continue with the sweet potatoes (yes, there’s more to do with them).
Heat the oil and saute the already steamed sweet potato cubes until golden brown.
Drain on absorbent paper towels. (I skip this step, just more calories.).
Pour the coconut milk and water into the pot and bring to a healthy simmer. Let it boil, roil and bubble for a few minutes, then add the yam cubes and onion spice mixture, reduce heat, and simmer, covered, for about 10 minutes or until nearly dry, but still moist.
When it’s done, transfer to a serving platter. Pick out the bits you don’t want (like the bay leaf). I leave in the cinnamon stick, my kids like to fight over it, and I like to watch.
Serve hot, garnished with the chopped coriander sprinkled on top.
Servings: 4
Time preparation: 10 min.
Time total: 40 min.