Contributed by Lisa (Urban Harvest)

Ingredients

see below

Instructions

1. Heat 2 Tbsp oil in a medium frying pan over medium heat.

2. Add 1 onion (chopped), 2-3 cloves of garlic (diced or crushed), and 2 tsp curry powder/paste. Saute 3-5 minutes.

3. Add 1 lb fingerling potatoes (scrubbed) and 1 large yam (peeled), chopped in 1-inch pieces. Saute 3-5 minutes longer.

4. Add 1/2 cup of coconut milk (or substitute soy, rice, cashew or almond beverage, if preferred). Cover and simmer for 15-20 minutes, stirring occasionally.

5. When vegetables are tender, season with salt and pepper to taste.

6. For a full meal, serve over rice with steamed spinach and chutney (see recipes in the Preserving the Harvest category).

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