Yam and Chick Pea Stew
Yams were on sale at Andronico's this week, 49 cents per pound! I can't resist a bargain like that, and it gave me a reason to think up this simple Monday night stew.
6 yams (equal to about 1 ½ lbs)
2 cans chick peas
1 can coconut milk
1 tbsp curry powder
1 tsp salt
Cut up the yams and onion, put them into an oven-proof dish with a lid. Add the canned chick peas, the coconut milk and the seasoning. Add the seasoning incrementally, tasting as you go (some curry powders are spicier than others). Then add water to achieve your desired consistency; 1 ½ cups is probably about right. Cook at 350 degrees for 90 minutes. After 60 minutes, remove from the oven to stir, then return to the oven leaving the lid off. Makes 6 generous servings, each with 350 calories. Serve with crusty bread or brown rice if you fancy something heartier.
Some people might judge me for using canned chick peas. Those people can get over themselves. I know it's great to soak your own chick peas and all, but this is a Monday night after all. At the end of a long day at school, and then the clinic, I need something that doesn't require any effort or forethought. OK, I have said enough on that subject.
One other note: The canned coconut milk that I used for this was especially thick, which made the whole thing much richer and more coconutty. If your coconut milk is thinner, you might want to try using two cans instead.