Roasted Yams With Coconut Curry Dip Recipes

CURRY ROASTED SWEET POTATOES

Steps:

• Preheat the oven to 200°C/400°F.
• Place the cubed sweet potatoes in a large mixing bowl.
• Pour over the oil and spices. Transfer to a large sheetpan.
• Place in the oven and roast for 30-45 minutes, turning half way, until the sweet potatoes are soft and starting to caramelize.
• Remove from the oven and serve.

COCONUT MASHED YAMS WITH CURRANTS

Steps:

• Place yam pieces in a large pot and cover with cold water. Cover and bring to a boil. Cook until fork-tender, 15 to 20 minutes. Drain and return to pot.
• Add coconut milk, maple syrup, salt and spices, and mash with a potato masher until smooth. Adjust seasoning to taste. Add more coconut milk for a creamier texture and more maple syrup for a sweeter flavor. Mix in currants and serve.

ROASTED YAMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet or shallow baking dish with aluminum foil.
• Arrange slices of potato in the prepared pan so they are overlapping slightly. Season with salt and pepper and then drizzle olive oil over them as evenly as possible.
• Bake in the preheated oven until potatoes are tender and have begun to wrinkle around the edges, about 30 minutes.

ASARO (YAM AND PLANTAIN CURRY)

Steps:

• Heat a medium pot, large saucepan or Dutch oven over medium. Pour in the neutral oil, add the sliced shallots and cook, stirring frequently, until shallots are caramelized and golden brown, about 5 minutes. Remove shallots from the oil and allow to drain on paper towels or a cooling rack. Season with salt and set aside.
• Drain all but 2 tablespoons of the cooking oil out of the pot. (Reserve extra oil for another use.) Over medium-low heat, add the garlic, ginger and turmeric to the pot and sauté until softened and fragrant, about 2 minutes. Add the tomato paste and cook, stirring constantly, for an additional 2 minutes or until it begins to stick to the bottom of the pot.
• Drop in the chile and add the whole peeled tomatoes with their juices, crushing the whole tomatoes with your hands as they go in. Stir to combine ingredients and dissolve the tomato paste, then add 3 cups water and bring to a boil over high heat.
• Once boiling, season with salt, reduce heat to medium, add the yams and simmer until the yams are just beginning to soften, about 10 minutes. Add the plantains and cook until both are tender but hold their shape, and the liquid is slightly reduced and thickened, 15 to 18 minutes.
• Stir in the coconut milk and red palm oil, if using, season with more salt and let simmer for another 10 minutes. Add the greens and cook until tender, 2 to 3 minutes.
• To serve, remove and discard the cooked chile. Ladle the curry into bowls, top with the caramelized shallots, a scattering of basil and cilantro, and several squeezes of lime juice.

COCONUT YAM CURRY SOUP

Steps:

• Chop onions and garlic and sauté in butter in a large saucepan until onions are translucent but not brown.
• Meanwhile puree yams one at a time in a blender with ½ cup soymilk each and add to saucepan.
• Add bouillon, curry powder, pepper and coconut milk and heat until bouillon is incorporated, five to ten minutes.
• Garnish with cilantro and serve with naan bread or Rycrisp.

ROASTED YAMS WITH COCONUT CURRY DIP

Steps:

• INSTRUCTIONS: Preheat oven to 400°. Spread the yams on 1-2 sheet pans and toss with the olive oil, cumin and a generous sprinkling of salt and pepper. Coat well. Bake for approximately 25 minutes, until fork tender. In a mixing bowl, combine the sour cream, coconut milk, cumin, curry powder and chives. Season to taste with salt and pepper and serve with the yams.