About the Recipe
Ingredients
¼ puna yam or 2 cups millet
1 red bell pepper
1 medium red onion
3 garlic cloves
1½ cups coconut milk
1 cup vegetable stock
3 tbsp unrefined red palm oil
1 tbsp tomato paste
1 tbsp smoked paprika
½ tbsp coconut nectar or date syrup
1 tsp cuminÂ
1tsp sea salt
1 scotch bonnet pepper
1 tbsp lemon or lime juice (optional)
1 small bunch basil leaves, julienned
Preparation
Peel and slice the yam, place it into a saucepan with water and boil until tender. If you cannot source the puna yam, alternatively prepare 2 cups of millet according to package instructions and set aside.
Cut the onion in half, cut one half into large pieces for blending and then dice the second halfÂ
Cut the bell pepper and scotch bonnet pepper into large pieces and these along with the large pieces of onion to a food processor and blend. Set aside.
Rough chop the fresh basil leaves and set aside
Heat the palm oil in a saucepan or skillet on medium heat
Add the chopped onions and stir until they become translucent, about 1 minute
Add in the tomato paste and continue to stir everything for another minute
Pour in the blended onion and peppers and stir for another 2 - 3 minutes, then add in the coconut milk, vegetable stock, salt, paprika, cumin, and coconut nectar, and stir through
Add the lemon juice and lower the heat, cover the pan and simmer for 7 - 8 minutes
Add in the basil leaves, stir through and then remove the pan from the heat
To plate, add yam slices or millet to wide bowls, spoon the curry into serving bowls.