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Banana and Yam Stew




Source of Recipe


Veganfood.com


List of Ingredients




150 ml / 2/3 cup groundnut oil
900 g / 2 lb yams, peeled and cubed
1 green chilli, seeded and chopped
1 t freshly chopped coriander
1 medium red onion, chopped
1 large tomato, skinned and quartered
1 large carrot, diced
2 cloves garlic, chopped
1 t each ground cloves, cumin, and turmeric
Salt and pepper to taste
300 ml / 1 1/4 cups coconut milk
1 1/4 L vegetable stock
2 bay leaves
1 T cornflour mixed with 2 T cold water
2 green bananas, peeled and sliced thickly

Recipe



In a large saucepan, heat the oil and sauté the yam pieces over a medium heat until they are golden brown. Remove from
pan with slotted spoon. Reduce the heat and in the same oil, sauté chilli, coriander, onion, tomato, carrot, garlic and spices until the onion gets translucent. Season with salt and pepper. Add the coconut milk and the stock and bring to the boil. Add the bay leaves, then lower the heat to a simmer. Stir in the cornflour mixture. Add the yams and bananas. Cover and simmer gently for 30 minutes.

Remove from heat, check the seasoning, remove the bay leaves and allow 10 minutes for the stew to rest before serving with rice.