Yam and Coconut Curry.

Sometimes you just have to follow your instincts. When I made my meal plan at the beginning of the week Yam and Coconut Curry was there, an exclamation point at its side under Wednesday. Truthfully though, I had only a vague concept of what I was going to make, no recipe, and was on the verge of backing out on Wednesday evening – couldn’t I just eat leftover soup again? 

But reading week is right around the corner, and everyone here is going places. Maciej, Kristyn and Sarah are heading to Morocco for a dessert trip while I will be climbing on board a high speed train to take a tour of the eastern side of France. Why is that relevant here? We are all trying to use up our perishable food before leaving. Being the last to go on Saturday morning, today there were choruses of “We have lemongrass and ginger in the fridge if you want it,”  from M & K. Also, “We have celery that need to be used.” And then Sarah said, “I have tomatoes too!” 

If infusing coconut milk with ginger and lemongrass isn’t a good way to start a curry I don’t know what is. Tomatoes and yams…? Okay sold, I’ll make curry for dinner as planned. 


Yam and Coconut Curry – serves 2

1 can coconut milk
2 stalks lemongrass
1 thumb of ginger
1 onion
1 yam
3 – 4 roma tomatoes
1 stalk celery 
2 tsp curry powder
2 tbsp red curry paste
salt and pepper

Start by infusing your coconut milk with the lemongrass and honey. Place all three in a small saucepan and gently bring to a simmer. Simmer for 5 minutes and then remove from heat and let sit. 

Slice your onion, tomatoes, yam, and celery. Start by sautéing the onion and celery in a little salt and olive oil, then add the yams and continue to sauté. Add the curry powder. Things should be starting to caramelize and brown at this point. Add the curry paste, making sure it is evenly distributed on all the vegetables. Put tomatoes in the pan, cover, and cook – stirring occasionally – for 20 minutes.

Pour coconut milk, straining out the ginger and lemongrass, into your sauce pan and cook uncovered for 10 more minutes. The sauce should be beginning to thicken at this point. Adjust seasoning. 


Serve over rice with a wedge of lime and raisins. 


One thought on “Yam and Coconut Curry.

  1. Pingback: Planning Ahead. «

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