Sonny Rose

My friends and I often share pot luck meals that always seem to turn out fantastic! Most of the vegetables we use are grown from local organic farms, or right from my friends’ gardens. Recently, we had one of these fun evenings, and my friend Judy brought over a yam stew. No doubt we helped ourselves to a second serving..here is her recipe. Enjoy!

Yam and Coconut Stew

This recipe makes approximately 8 servings.

Ingredients

3 onions sliced in thin rounds and then in quarters
2 lbs yams (or sweet potatoes), cut in 1″ pieces
1 large cabbage cut into long slices
1lb of red potatoes, cut in 1″ pieces
2 cans of lite coconut milk
2 Tbsp olive oil
1″ piece of fresh ginger peeled and minced
3 garlic cloves minced
1 tsp. of red pepper flakes
1 tsp salt
1/2 bunch of fresh cilantro

Method:

In a soup pot on medium heat: saute the onions in the olive oil until they caramelize.  This should take about 20 minutes.   When the onions are soft and browned and slightly sticky add the minced garlic and ginger.  Cook for a couple of minutes with the onions, stirring frequently, then add salt, red pepper flakes, the sliced cabbage, potatoes, and yams. Add the coconut milk, and a little water if need be. You don’t want to put too much liquid into the pot. Turn the heat up until it comes to a slight boil, then turn down to medium/high  and cover the pot.  Let the yams and potaotes cook until tender, about 15 to 20 minutes.

Stir every once in awhile, trying not to break up the pieces of yam and potato. When done, add fresh cilantro and you will love it!