Yam Slam Stew

Mar 25, 2013

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.