I think I'd be happy to spend the rest of my culinary life exploring all the different ways to make and eat curried vegetables. I know my taste buds would never tire of all the saucy, spicy combinations of exotic flavors. And I recently learned that you can make a pretty sassy curry without the use of any oil, which means I can eat curry to my heart's content and be a faithful McDougaller, too!
Yams are also a personal favorite, and they fit very nicely into a high-starch vegan diet. Here's my version of Yam Curry. It's low in fat and high in flavor, and makes a very nice, hearty autumn dish.
2 large yams, peeled and diced (about 2 lbs)
1 yellow onion, chopped
3/4 cup water, divided
2 teaspoons mild curry powder (if your curry powder is not mild, use less)
1 teaspoon cumin
1/2 teaspoon cinnamon
1 14-1/2 ounce can diced tomatoes
1 cup frozen green peas
10 ounces fresh spinach, washed, stemmed, and coarsely chopped
Peel, chop and, steam yams in a steamer basket for about 15 minutes.
While yams cook, heat water over medium heat. Add onions and sauté 2-3 minutes, or until they begin to soften. Next, add the curry powder, cumin, and cinnamon, and stir to coat the onions evenly with spices.
Add tomatoes with their juices and the peas. Stir to combine. Add ½ cup water and raise heat up to a strong simmer for a minute or two.
Next, add the fresh spinach, a couple of handfuls at a time, stirring to coat with the cooking liquid. When all the spinach is added to the pan, cover and simmer until just wilted, about 3 minutes.
Add the cooked yams to the liquid, and stir to coat. Simmer for another 3-5 minutes, or until flavors are well combined. Serve over basmati rice. Makes 4 servings.