Name: Yam and Dasheen Buttermilk Curry
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 500ml buttermilk (or 450ml yoghurt and 50ml water mixed); 500g white yam, peeled and cut into 3cm cubes; 5 curry leaves; 21 cloves garlic, finely chopped; 2 green chillies, chopped; 1 onion, finely diced; 1 teaspoon coriander seeds; 1 teaspoon brown mustard seeds; 1 tablespoon cumin seeds; 4 tablespoons ground peanuts; salt and black pepper; 300g or 2 bunches dasheen leaves, washed and roughly chopped; 1 teaspoon sugar (optional); 2 tablespoons coconut or vegetable oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from Brixton Village

By Miss South

Published 2014

About

Yams are a staple crop for much of the world. Not to be confused with the sweet potato, they come in a variety of sizes and colours. This dish uses white yam which you buy by the piece in the market. It has a thick skin and creamy white flesh, and when cooked it has a floury texture that soaks up flavour well.

This is a great curry: the yam is cooked in buttermilk thickened with ground peanuts, and dasheen leaves are added for colour and texture. You could just as well make it with