- Onion, (med), diced – 1
- Cilantro – 1.5 bunches roughly chopped
- Mint leaves – 1.5 bunches, roughly chopped
- Garlic, minced – 1 ½ T
- Ginger, sm. branch grated – 1
- Powdered ginger – 1.5 tsp
- Cardamom – 2 tsp
- Cumin, ground – 2.5 tsp
- Coriander, ground – 2.5 tsp
- Brown sugar – 2 tsp
- Coconut milk (sm. Cans) – 1 ½
- Tamari – 1 ¼T
- Red bell pepper, ¾” pieces – 1
- Yams, ¾ inch cubes – 1
- Spinach, fresh – 1 bunches
- Tofu, firm, drained, pressed, – 1 block cut into cubes
- Lemon Grass, optional
- Additional salt or sweetener, to taste
Crushed roasted peanuts or cashews.
Begin with the pot to which you’re going to add all the ingredients.
- Place cilantro leaves, mint leaves and coconut milk in blender. Blend to a fine consistency. Add garlic, ginger, cardamom, coriander, cumin, sugar and tamari to blender and mix in thoroughly.
- Heat a little oil in the bottom of a pot. Saute the onions until they start to soften.
- Add yams. Saute for an additional 10 minutes.
- Add mixture from blender, red peppers, lemon grass (if using) and tofu. Simmer on low heat until yams are done. Stir in spinach and remove from heat.
- Add salt to taste.
- Put out crushed roasted peanuts for garnish.
- Serve over rice.
NOTE: Do not cook this dish too early. The coconut milk separates if cooked for too long, and the flavor and textural qualities are better if the dish is fresher.