Best Curried Yams With Winter Greens Recipes

SPICY YAM CURRY

Spicy Yam Curry image

The yam in this (suran), is related to the sweet potato. However, that being said, do not look for a marshmallow topped, brown sugar filled concoction. This is definitely all curry, and is a bit spicy as well. Eat as a vegetarian main dish, or as a side dish to other recipes. If you cannot find suran, just substitute sweet potato or white potatoes. I am sure they would work well.

Provided by PalatablePastime

Categories Curries

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons mustard oil or 2 tablespoons ghee
1 teaspoon cumin seed
1 onion, chopped
3 garlic cloves, minced
1/2 teaspoon cayenne pepper (add as much as you want)
14 ounces suran yams, cut into cubes
14 1/2 ounces diced tomatoes with juice
1/2 teaspoon salt
1 -2 tablespoon mild curry powder (to taste)
1/2 teaspoon tamarind paste
1/2 cup warm water
1/2 cup frozen peas, thawed
2 tablespoons chopped cilantro (coriander leaf)

Steps:

Heat mustard oil or ghee in a large saucepan and add cumin seed.
Cook 30 seconds or until fragrant, but do not burn.
Add chopped onion, garlic, and cayenne pepper, cooking for several minutes or until onions begin to soften.
Stir in diced yam, diced tomatoes, salt, and curry powder.
Mix tamarind paste with warm water and add to pan.
Reduce heat, cover and simmer for 20-25 minutes, stirring occasionally, or until yam is tender, adding water if necessary to keep from sticking.
Stir in thawed peas and cook for 1-2 minutes more, or until peas are tender.
Serve garnished with chopped cilantro, with freshly steamed basmati rice (optional).

GREAT-GRANDMA'S CANDIED YAMS

Great-Grandma's Candied Yams image

This is my great-grandma's candied yams recipe. I started making them a few years ago, now everyone asks for them every year. The secret I think is in the orange juice and slow cooking.

Provided by MARAH

Categories Side Dish Vegetables Sweet Potatoes

Time 4h15m

Yield 16

Number Of Ingredients 8

Ingredients

8 medium yams, peeled and cubed
½ cup white sugar
½ cup brown sugar
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
6 tablespoons unsalted butter, cut into small chunks
1 cup orange juice, or as needed
1 cup miniature marshmallows, or to taste

Steps:

Bring a large pot of water to a boil over high heat. Add yams and boil for 10 minutes. Drain and rinse twice with cold water. Soak in cold water for 15 minutes.
While yams are soaking, preheat the oven to 275 degrees F (135 degrees C).
Mix white sugar, brown sugar, cinnamon, and nutmeg together in a small bowl.
Peel and cut yams into chunks and place in a large baking dish. Dot with butter and sprinkle with sugar mixture so all yams are coated. Carefully pour enough orange juice into the bottom of baking dish to measure 1/2 inch.
Bake in the preheated oven, basting often, until yams are tender and the liquid is thick and sticky, 3 to 3 1/2 hours. Sprinkle with mini marshmallows. Turn on the oven's broiler. Broil until marshmallows are melted and toasty, about 5 minutes.

Nutrition Facts : Calories 344.3 calories, Carbohydrate 73.4 g, Cholesterol 11.4 mg, Fat 4.7 g, Fiber 8.5 g, Protein 3.2 g, SaturatedFat 2.8 g, Sodium 54.7 mg, Sugar 17.1 g

WINTER SQUASH AND WILD MUSHROOM CURRY

Winter Squash and Wild Mushroom Curry image

This is comfort food, Indian-style, adapted from a recipe by Madhur Jaffrey. It's also vegan, and perfect for a fall evening. Use a mixture of cultivated mushrooms; they come in all shapes and sizes. Look for royal trumpets, a large, meaty type of oyster mushroom; shiitakes, and small portobellos. Use some wild mushrooms too, if you can, like golden chanterelles, lobster or hen of the woods. You can make this as spicy as you wish, but be sure to include some cayenne and green chile, to complement and play off the creamy coconut milk sauce. Serve with basmati rice, rice noodles or mashed potatoes.

Provided by David Tanis

Categories dinner, easy, lunch, quick, curries, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

3 tablespoons vegetable oil
10 ounces butternut or other winter squash, peeled and cut into 1/2-inch pieces
Kosher salt and black pepper
1 or 2 small green chiles, such as jalapeño or serrano
3 medium shallots or 1 small onion, finely diced
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
Handful of fresh or frozen curry leaves (optional)
2 garlic cloves, minced
1 teaspoon ground coriander
Pinch of ground cayenne
1/2 teaspoon ground turmeric
1 pound mushrooms, preferably a mix of cultivated and wild, trimmed and sliced 1/8-inch thick
3/4 cup coconut milk
2 tablespoons lime juice
Cilantro sprigs, for garnish

Steps:

In a wide skillet, heat oil over medium-high. When hot, add squash cubes in one layer. Season with salt and pepper. Cook for about 2 minutes, letting cubes brown slightly, then flip and cook for 2 minutes more. Use a slotted spoon to lift squash out, and set aside.
Cut a lengthwise slit in each chile to open it, but leave whole. (This helps the chiles heat the sauce without making it too spicy.)
Add shallots, salt lightly and cook, stirring, 1 minute. Add mustard seeds, cumin seeds and curry leaves, if using, and let sizzle for 30 seconds, then add garlic, coriander, cayenne, turmeric and chiles. Stir well and cook for 30 seconds more.
Add mushrooms, season with salt and toss to coat. Cook, stirring, until mushrooms begin to soften, about 5 minutes.
Return squash cubes to skillet, stir in coconut milk and bring to a simmer. Lower heat to medium and simmer for another 5 minutes. If mixture looks dry, thin with a little water. Taste and season with salt.
Before serving, stir in lime juice. Transfer to a warm serving dish and garnish with cilantro.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 461 milligrams, Sugar 5 grams, TransFat 0 grams