Coconut Yam Stew

By mhatkinson

Try adding at the end - shrimp or cooked chicken, sausage, cooked beans or lentils.

Ingredients

• 1 tablespoon olive oil, butter or coconut oil
• 1 onion, chopped
• 1 tablespoon curry powder
• 1/2 fresh Serrano chili, minced, or 1 teaspoon dried chili flakes (optional)
• 2 quarter-sized slices fresh ginger, peeled and minced
• 1 carrot, chopped
• 2 cloves garlic, minced
• 2 yams, peeled and cut into matchsticks
• 1 can coconut milk
• 1 cup water or stock
• 1 cup leafy greens (chard, spinach, kale or braising mix), washed and cut into pieces
• 1/4 teaspoon turmeric
• 1/4 cup cilantro, chopped (optional)
• 1 lemon or lime, juiced (optional)
• Salt to taste

Details

Servings 3

Preparation

Step 1

To cut yams into matchsticks, peel and slice into 1/4-inch slices. Cut each slice across into 1/4-inch pieces.

Heat oil in a 4- to 6-quart pot over medium heat. Add onion and cook for 2 minutes. Add curry powder, chili and ginger and cook for 2 minutes. Add carrot, garlic and yam, and cook until carrot begins to soften. Add coconut milk and water or stock and bring to a gentle boil. If using chard, kale, or braising mix, add now and cook until yams are soft and greens are tender. If using spinach, first cook yams until they are soft, then add the spinach in the last 5 minutes of cooking. Add turmeric. Add cilantro and lemon or lime juice, if using. Season to taste with salt. Serve stew over rice.