This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Show me a man who lives alone and has a perpetually clean kitchen, and 8 times out of 9 I'll show you a man with detestable spiritual qualities."
-Charles Bukowski, Poet
There is just everything good about this recipe. The yams are full of fiber and great vitamins and minerals so it's a bit of a sneaky way to get healthy. The ginger and curry are rich and warm, making this perfect for a cold evening. Serve with a bit of toast and chutney and you have perfect simple meal.
Sweet potatoes are not yams. What is marketed in the U.S. as a sweet potato is usually a potato with a pale skin and creamy yellow flesh. These are closely related to russet potatoes and are drier and not very sweet.
What is usually sold as a yam in the U.S. is actually the darker skinned sweet potato. The thick orange skin is tough and fibrous and the flesh is moist and also has a rich orange color.
1 cup yams: 177 calories; 0g fat; 0mg cholesterol; 13mg sodium; 42g carbohydrate; 6g fiber; 1g sugars; 2g protein; 4% RDA Vitamin A; 43% RDA Vitamin C; 3% RDA Calcium; 4% RDA Iron; 4mcg Vitamin K
Servings = 4 | Serving size =about 1 1/2 cups
Cooking Time = 75 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe makes great leftovers.
|2 tsp||olive oil|
|1 medium||onion (diced)|
|1 clove||garlic (minced)|
|24 ounces||yams (diced|
|1 tsp||Thai red curry paste|
|2 cups||no salt added vegetable stock|
|1 Tbsp||fresh ginger (peeled and minced)|
|1/2 cup||light coconut milk|
Place olive oil in a large sauce pan over medium high heat.
Add the onion and cook for about 4 minutes. Stir frequently.
Add the garlic and cook for about one minute. Stir frequently.
Add the yams, curry paste, stock, lime juice, and ginger.
Bring to a boil, reduce the heat, cover and simmer for about 40 minutes.
Remove from the heat and let cool for about 10 minutes. Using a stick blender or blender, puree until smooth.
Add the coconut milk, stir, and bring back to temperature gently.
Serving size = about 1 1/2 cups
Servings = 4
Amount Per Serving
|Calories 265||Calories from Fat 39|
|% Daily Value|
|Total Fat 4g||7%|
|Saturated Fat 1g||7%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 53g||20%|
|Dietary Fiber 8g||29%|
|Vitamin A 6%||Vitamin C 55%|
|Calcium 3%||Iron 10%|
|Vitamin K 6 mcg||Potassium 1514 mg|
|Magnesium 49 mg|