Yam curry

Yam curry

By
From
My Feast
Serves
6
Photographer
Chris Chen

While foraging in the jungle in Sri Lanka, we saw this unique potato. A thin vine grew from the ground and I learned that when it bore fruit, it meant that the yam below ground was ready to be harvested. We dug up the yam and when peeled it was really slimy, but once cooked it was fluffy and soft — it had a slightly nutty flavour and a smooth texture.

Ingredients

Quantity Ingredient
1 large sri lankan yam or white sweet potato, peeled and cut into 2 cm thick pieces
salt, to taste
freshly grated coconut, to serve

Method

  1. Place the yam and salt in a large saucepan and add enough water to cover. Cover, bring to the boil over high heat and continue to cook for 15–20 minutes or until the yam is cooked through.
  2. Drain the yam and return to the pan, cover with the lid and leave for 5 minutes or until the yam has fluffed up.
  3. Garnish with the coconut to serve.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
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