This Indian style curry includes Yacon. These Andean tubers cook to a tender/crisp translucence and absorb the curry flavors. For a vegetarian dish simply omit the chicken. Serve with rice and a side dish of yogurt and chopped cucumber seasoned with cumin, salt, and pepper. Serves 4-6
Ingredients:
3 tablespoons cooking oil
1 tablespoon ground coriander
2 teaspoons ground cumin
1 tablespoon chili powder
2 large cloves garlic, minced
1 medium onion, peeled and coarsely
1 medium yacon (about 12 oz.) peeled and diced into large 1 ¼ ‘ pieces
3 small red potatoes, peeled and diced into large cubes
2 boneless, skinless chicken breast halves cut into cubes
2 cups diced tomatoes
1 medium head cauliflower (about 1 pound) cut into large florets
2 cups frozen petit peas
½ cup chopped coriander
Method
In a large lidded skillet heat the oil over medium heat. Add coriander, cumin, chili, garlic and stir for thirty seconds. Add onion, Yacon, and potatoes, stirring frequently until vegetables begin to soften, about 5 minutes.
Add tomatoes, chicken, and cauliflower. Bring to a simmer, turn heat to low and cook covered until vegetables are tender about 15 minutes. Stir in peas and cook, uncovered until the peas are tender about 3 minutes. Stir in coriander and serve.
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