Yam and Tomato Curry


Enjoy Vikram Vij's flavourful take on a familiar side dish. Serve with his turkey schnitzel and curried Brussels sprouts with paneer and bacon for his complete feast.

Yam and Tomato Curry by Vikram VIj


3 lbs yams, about 4 medium, unpeeled
1/3 cup canola oil
5 tbsp finely chopped garlic, about 15 medium cloves
4 tbsp finely chopped ginger
4 cups pureed tomatoes
1 1/2 tsp turmeric
1 tbsp ground black mustard seeds, and
2 tsp ground fenugreek seeds, OR
1 tbsp ground cumin , and
1 tbsp ground coriander
1 tbsp cayenne pepper
1 tbsp salt


1. Cut yams in half and place them in a medium pot. Fill the pot with water until yams are completely submerged, then cover and bring to a boil. Reduce the heat to medium and continue boiling until yams are soft enough to easily poke through with a knife, about 20 to 25 mins. Drain and reserve cooking water. Set yams aside to cool slightly.

2. Heat oil in a large pot on medium-high heat. Add garlic and sauté for 2 mins. Add ginger and sauté for another minute, then carefully add tomatoes and stir. Reduce the heat to medium and stir in turmeric, mustard seeds and fenugreek seeds (or cumin and coriander), cayenne and salt. Stir and sauté tomato mixutre for 5 mins or until oil glistens on top.

3. Peel yams and discard the skins. Place yams in a medium bowl and using a potato masher, mash until smooth. Add mashed yams to the tomato mixture, stir well and bring to a simmer, adding additional cooking water if necessary.


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