Yam Vegetable Stew

yam stew
This was my favorite food picture from the trip...it is definitely a pretty dish with all the colors! This stew was so flavorful and filling that I didn't miss the meat at all (and I thought it was great eaten plain without rice, bread, etc. to go with it).

recipe from Sara
1 Tbsp cooking oil or coconut oil
1 onion, finely chopped
1 Tbsp curry powder
1/2 serrano pepper minced or 1 tsp dried chili flakes (I prefer to skip the serrano pepper and chili flakes and just use a tablespoon of Sriracha sauce)
2 quarter size slices of fresh ginger, peeled and chopped
1-2 carrots, peeled and chopped
2 cloves garlic, minced
1-2 peeled yams, cut into matchsticks
1 can coconut milk (Sara likes to use 2 cans coconut milk instead of the water below)
1 cup water or vegetable stock
1 bunch or less of any leafy green, chopped (we used swiss chard I believe, but kale or spinach works as well)
1/4 tsp tumeric
1/4 cup chopped cilantro
juice of 1 lime
salt and pepper to taste
1 can garbanzo beans
optional: chopped tofu or cooked chicken,

Saute onion in oil, add curry powder, serrano pepper and ginger, saute until onion soft.
Add Carrot, garlic, yam, saute on medium until carrots begin to soften. Add coconut milk and broth/water, and beans/protein, if using chard, kale or beet greens throw them in now. Cover and cook until yam is soft, then stir in cilantro, tumeric, lime juice, and salt and pepper. If using spinach stir that in at this time. Serve over rice, cous cous, or quinoa.