Ingredients
-
1 tablespoon salt
-
1 onion, peeled
-
2 -3 tablespoons vegetable oil
-
1 teaspoon cumin seed (don't even think of substituting ground cumin, it's not going to work, read the directions, you'll s)
-
2 whole green cardamom pods (if you can get them)
-
1 bay leaf
-
4 peppercorns
-
1 inch cinnamon stick
-
1/2 teaspoon cayenne pepper
-
1 teaspoon ground coriander
-
1/2 teaspoon garam masala (optional, but again, don't leave it out)
-
salt, to taste
-
1/2 cup coconut milk
-
1/2 cup water
-
1 tablespoon chopped coriander
-
1 garlic clove
-
2 inches fresh gingerroot
-
1 lb sweet potato
Instructions
- Peel the sweet potatoes and cut them into 1 inch cubes.
- Place the cubes in a colander and sprinkle liberally with salt.
- Let stand 10-15 minutes.
- Steam the potatoes for 10 minutes, until just barely soft. (I do this in the microwave for about 5 minutes).
- Meanwhile, finely chop the onion, ginger and garlic.
- Heat the cooking pan over a moderate flame, add the cumin seed, and cook until they begin to splutter.
- Add the chopped onion, ginger, and garlic.
- Cook until the onion is a rich golden color.
- Add all the spices and season with salt to taste.
- Let this cook while you continue with the sweet potatoes (yes, there's more to do with them).
- Heat the oil and sauté the already steamed sweet potato cubes until golden brown.
- Drain on absorbent paper towels. (I skip this step, just more calories.).
- Pour the coconut milk and water into the pot and bring to a healthy simmer. Let it boil, roil and bubble for a few minutes, then add the yam cubes and onion spice mixture, reduce heat, and simmer, covered, for about 10 minutes or until nearly dry, but still moist.
- When it's done, transfer to a serving platter. Pick out the bits you don't want (like the bay leaf). I leave in the cinnamon stick, my kids like to fight over it, and I like to watch.
- Serve hot, garnished with the chopped coriander sprinkled on top.