{"id":2537,"date":"2008-04-29T22:01:00","date_gmt":"2008-04-29T22:01:00","guid":{"rendered":"https:\/\/veganlovlie.com\/2008\/04\/yam-curry\/"},"modified":"2019-03-23T18:51:31","modified_gmt":"2019-03-23T22:51:31","slug":"yam-curry","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/yam-curry\/","title":{"rendered":"Yam Curry with Pinto Beans"},"content":{"rendered":"\n

A creamy low-fat yam curry with pinto beans<\/strong>. Yams or taro roots are starchier than potatoes and make a creamier sauce. Enjoy with rice or naan.<\/p>\n\n\n\n

\"Yam <\/picture><\/figure><\/div>\n\n\n\n

Yummy yams! They are so good to eat just boiled accompanied with some chutney or salsa. Mum got those really cute baby yams. And although I\u2019m not a great fan of curry, I haven\u2019t had curry for a while and had never tried yams in curry.<\/p>\n\n\n\n

So I gave it a go and it was great! Really creamy mushy taste combined with pinto beans.<\/p>\n\n\n\n

If you\u2019ve been reading my blog for a while you must have noticed that beans appear quite a lot in my recipes! This is because, as mentioned before, I am intolerant to soy and allergic to nuts! So, beans are my only protein saviour!<\/p>\n\n\n\n

This recipe could well be done with tofu instead of the beans.<\/p>\n\n\n\n

According to nutritiondata.com<\/a>, yams are a rich source of manganese, potassium and vitamin C. Quite good! I should eat them more often.<\/p>\n\n\n\n

I use a mild curry powder as I don\u2019t like hot curries. I think hot curry powder just blows off the taste. Don\u2019t panic at the use of so many spices in this curry. You could just do a nice curry with curry powder and turmeric. The other spices are optional if you don\u2019t have them but they do add more fragrance to the curry.<\/p>\n\n\n\n

\"Yam <\/picture><\/figure><\/div>\n\n\n\n

One thing I like about homemade curries is that I don\u2019t get a layer of oil floating over the vegetables like when I go to Indian restaurants!<\/p>\n\n\n\n

Curries don\u2019t have to be sinful! This recipe only contains 1 tablespoon of vegetable oil for 4 servings. I\u2019ve even done curries with no oil at all and they still taste great. I just use water instead.<\/p>\n\n\n\n

Woks are quite handy to use for curries I think. They provide enough room for easy stirring without messing up the kitchen.<\/p>\n\n\n\n

You may also like this curry recipes:<\/p>

Red Kidney Beans and Zucchini in Pumpkin Curry Sauce<\/a><\/p>

Aduki Beans Curry with Green Plantain<\/a><\/p>

Vegan Tikka Masala Curry<\/a><\/p><\/blockquote>\n\n\n\n

Yam Curry with Pinto Beans<\/h2>\n\n\n\n

Ingredients<\/strong> (4 servings)

250 g yams, peeled
1 can (250 g) pinto beans, drained
1 onion finely chopped
1 tablespoon garlic and ginger paste (or \u00bd of each)
1 heaped tablespoon curry powder
1 tablespoon turmeric
1 teaspoon ground cumin (optional)
1 teaspoon garam masala (mix ground spices – pepper, cloves, cardamom, cinnamon, nutmeg) (optional)
\u00bd teaspoon fenugreek seeds (optional)
2 tomatoes (canned or fresh), chopped
1 tablespoon vegetable oil
Salt to taste
Water as needed for cooking<\/p>\n\n\n\n

To make Yam Curry:<\/strong>

Cut the peeled yams into small pieces. (The baby ones only need to be cut in half and some left whole).<\/p>\n\n\n\n

\"Yam <\/picture><\/figure><\/div>\n\n\n\n

In a bowl combine the garlic and ginger paste, curry powder, turmeric, cumin and garam masala with a little water. Stir to make a paste. Set aside.

In a wok on medium heat, add oil.

Add onions and fenugreek seeds. Stir and cook for 2 minutes.

Add the curry paste and stir. Add about \u00bc cup of water and allow the spices to roast.<\/p>\n\n\n\n

\"Yam <\/picture><\/figure><\/div>\n\n\n\n

When the liquid has reduced, add some more water and allow to reduce again.

Then add about \u00bd cup water. Add the yams. Stir.<\/p>\n\n\n\n

\"Yam <\/picture><\/figure><\/div>\n\n\n\n

Cover and cook for about 15 minutes.
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Occasionally stir and add water if required until yams are soft. Test by inserting a fork.

When yams are cooked, stir in the pinto beans. Add tomatoes. Cook for 2-3 minutes.

Add salt to taste.

Enjoy with rice or Indian bread of your choice.<\/p>\n\n\n\n

\"Yam <\/picture><\/figure><\/div>\n\n\n
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Yam Curry with Pinto Beans<\/h2>\n
<\/div>\n
Yams or taro roots make a nice substitute for potatoes in this curry. They are starchier than potatoes and make a creamier sauce. Ingredients<\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Main Dish<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>Mauritian<\/span><\/div>
<\/g><\/svg><\/span> Keyword <\/span>pinto beans curry, taro curry, vegan curry, yam curry<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
<\/g><\/svg><\/span> Cook Time <\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>4<\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>Teenuja Dahari – veganlovlie.com<\/span><\/div>\n

Ingredients<\/h3>