Category: Main Dishes
~2 tablespoons ghee
~1 inch piece of fresh ginger, peeled and chopped
~2 cloves of garlic, minced
~1 yellow onion, diced
~1 teaspoon curry powder
~1 teaspoon ground cumin
~1 teaspoon coriander
~1/2 teaspoon chili powder
~1/2 teaspoon garam masala
~1/2 teaspoon ground turmeric
~2 large yams, peeled and diced
~1 15 ounce can garbanzo beans, rinsed and drained
~1 cup water and more as needed
~1 teaspoon Celtic sea salt
~1 15oz organic diced tomatoes
~Chopped cilantro for garnish
~Melt the ghee in a large skillet over medium heat. Saute ginger and garlic in the ghee mixture until lightly browned, approximately 5 minutes. Add onion and continue to saute until onion is soft and translucent, about 5 minutes.
~Mix curry powder, cumin, coriander, chili powder, garam masala and turmeric together in a bowl then add to skillet and stir. Add a little water into the skillet to get the mixture to be paste-like, for about 30 seconds.
~Stir yam, garbanzo beans, 1 cup of water, and salt into the skillet and cook at a simmer until the yam is tender, about 10 minutes. Thin the mixture with more water if too thick.
~Stir in tomatoes in into the skillet, bring to a boil, cook until the liquid reduces to a thick gravy, about 5 minutes. Garnish with cilantro.