What you need:
1 small yellow onion, diced (about 3/4 cup)
1 ½ pounds yams, cut into 1-inch chunks (scrubbed well/not peeled)
1 small green pepper, diced
1 13.5 ounce can light coconut milk
2 cups vegetable broth
¼ cup Thai Kitchen brand green curry paste
1 15 oz can garbanzo beans, drained and rinsed
Cooked rice, couscous or quinoa (optional)
What you do:
Pour broth, coconut milk and curry paste into a large sauce pan, mix well and bring to a simmer. Then add the onion, green pepper and yams and return to a simmer. Stir occasionally as the mixture simmers for approximately 15 minutes or until yams are soft. Use either an immersion blender or a potato masher and carefully mash or puree the yams leaving only small chunks for texture. Add garbanzo beans and simmer another 10 minutes.
Serve immediately as a hearty stew as is or over cooked rice, couscous or quinoa.
Serves six.
