Spicy Yam Stew
I am always looking for interesting ways to use yams in a recipe instead of just baking them. Try this recipe over brown rice or baked millet.
Serves: 8
Prep Time: 20 min
Cook Time: 35 min
Ingredients
1 1/2 Cups
Vegetable broth
2
Medium-large yams, peeled and chunked
3 Stalks
Celery, sliced
1
Bell pepper, chopped
1
Onion, chopped
2
Carrots, chopped
16 Ounce Can
Chopped tomatoes
2 Tbsp
Chopped green chilies
1 Tbsp
Soy sauce (optional)
1/4 Tsp
Ground cinnamon
1/4 Tsp
Red pepper flakes
Several twists freshly ground black pepper
2 tablespoons cornstarch mixed in 1/3 cup cold water
1/3 Cup
Chopped fresh parsley
Directions
1
Place all the ingredients except the cornstarch mixture and the parsley in a large pot. Bring to a boil, reduce heat and cook, covered, over medium-low heat for 30 minutes, or until vegetables are tender, stirring occasionally. Add the cornstarch mixture and stir until thickened. Stir in the parsley just before serving.
Hints: This may be made ahead of time and reheated just before serving. Add the parsley after reheating. This is also delicious made with chopped fire-roasted tomatoes instead of regular tomatoes.
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