Baby Yams and Spinach

Baby Yams and Spinach Curry

I like mixing traditional ingredients with a little twist of my own, and this is one of those recipes I guess. I’ve been trying to get my boys to eat yams for a while, but the fusspots don’t like them. This recipe finally changed that!

Baby Yams and Spinach
Baby Yams and Spinach

It all started with a bag of baby Yams and I had no idea what I wanted to do with them. So, I peeled them and threw them into the oven with some onions, garlic and olive oil. I wanted to spice them up a little so at the last minute I added a couple of fresh Serrano peppers chopped up in the midst.

Roasting the baby yams
Roasting the baby yams

In the oven for 30 minutes at 375F and they came out beautifully, sweet on the inside with a big crunchy kick. I picked out the yams and blitzed the onions, garlic (after peeling them) and serrano peppers into a paste.

Heat this paste with some oil and added a huge bag of baby spinach, followed by a packet of frozen chopped spinach. My hand blender helped blitz the spinach smooth and I just cooked it down until there wasn’t any water left at the bottom when I scratched the surface of the pan with a wooden spoon. A couple of tablespoons of crushed tomatoes helped add some colour and flavour to it too.

I only added some salt, black pepper and garam masala to the spinach before adding the baby yams. My husband needed his traditional blob of butter to make it feel real for him and it was amazing with some corn bread.

Unfortunately, the meal disappeared before I could take a shot of the flat corn breads.

Baby Yams and Spinach
Baby Yams and Spinach
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