Yam & Bean Curry
so. damn. TASTY!
adapted from vegan planet.
1 T corn oil
1 small shallot, chopped
2 large yams, peeled and diced small
4 small turnips, peeled and diced small
1 T curry powder
1 t ground coriander
3/4 t ground cumin
1/2 t turmeric
1/2 t ground ginger
1 t cracked black pepper, or to taste
1/8-1/4 t cayenne pepper, depending on taste [optional, if you have a sensitive stomach]
2 garlic cloves, pressed
1 1/4 cup vegetable broth
14 oz can diced tomato, with juice
15 oz can kidney beans, drained and rinsed
1 medium granny smith apple, cored, peeled, quartered and diced medium
in a large saucepan, heat oil on medium. add shallot, let cook for a minute. add yams and turnips, cover with broth. bring to a boil. turn heat down and let simmer for 10 minutes.
add spices, garlic, and tomatoes, bringing to a boil again. lower temperature, add beans, and apple, stir. cover and let simmer for 30 minutes or until vegetables are tender.
if you want it to be creamier, remove 2 cups, puree them, and stir back into the rest of the curry.
serve hot, with whole wheat couscous or rice. although it’s amazing on its own as well. :)
recipe index « have cake, will travel! said,
August 6, 2007 at 12:10 pm
[...] course: yam and bean curry meatfree bbq riblets & limey corn pista-vocado rice salad ‘fu, noodles & veggies in a [...]
Vegan_Noodle said,
August 6, 2007 at 4:10 pm
Mmmm, I would have never thought to add apple to a curry! Sounds like a great idea though. Curries with yams/sweet potatoes (the difference always confuses me) are the best!
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Courtney said,
August 6, 2007 at 11:04 pm
That looks great! I love a “creamy” curry, so I like your idea to puree half–wonderful tip. Thanks!
Courtney
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a-k said,
August 7, 2007 at 4:36 am
so tasty! i wish it was cooler here so i could get into curries a little bit more. i am jealous of all your creations…your recipients are super lucky! at least the pictures let me live vicariously through you/them.
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Celine said,
August 7, 2007 at 5:41 am
from what I know [and that's very little!], the flesh in sweet potatoes is white/yellow, while the one in yams is orange. but seeing as to I’m very new to them, someone might and will know more than I do, I’m sure. ;p
it’s Robin Robertson’s idea to cream 2 cups of the curry, I adapted my recipe on hers in Vegan Planet. :)
thank you a-k, like I said though, the recipe is originally from Robin, I changed/added a few ingredients, and the method for cooking the curry. yay!
hopefully it’ll be cool enough soon for you so that you can enjoy different meals!
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reann said,
January 10, 2008 at 7:26 pm
i found this recipe from your site and made it on a whim. want to tell you.. it is AWESOME (eating leftovers today). thanks for sharing. :)
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reann said,
January 10, 2008 at 7:27 pm
ps – i added a lot more liquid.. still turned out great… not soupy at all.
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March 20, 2008 at 8:11 pm
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