-serves 8
3-3 1/2 pounds yuca (cassava), peeled and cut into 1.5 inch chunks. It's a bit difficult to peel, there's no quick and easy way, just peel it best you can with a knife is what I think I used. I don't usually opt for best methods, I just do it. If you have a better way, please indulge me.
1 3/4 tsp salt
3 T olive oil
1 yellow onion, diced
1 green bell pepper, seeded and diced
3 cloves garlic, chopped finely
1 T finely chopped fresh ginger
1 T Jamaican curry powder (Note: this has a different mix of spices than the Indian stuff. If you don’t feel like finding and/or buying it, add star anise and coriander to your T of regular curry powder. But who doesn’t want another specialty spice in their cupboard?) Yes, or I just used regular curry!
2 sweet potatoes, cut into 3/4 inch chunks
2 Scotch bonnet peppers, scored down the sides (Note: these guys are HOT. Instead of cutting them, all you need to do is use a paring knife to cut slivers up the sides, which will allow the peppery flavor to be released without the mouth-burning heat. If you can’t find them, use serrano peppers instead. I am new to the "hot" generation, so I used jalapenos. I know I'm a wimp.)
2 bay leaves
2 sprigs fresh thyme
1/2 cup water or broth
1 (15 oz) can coconut milk (light or not–your choice)
1/2 cup canned corn
1 cup cooked kidney beans, or 1 (15 oz) can, drained and rinsed
1 cup cooked lima beans, or 1 (15 oz can, drained and rinsed
2 ripe yellow plantains that have just begun to blacken, sliced in half lengthwise and cut into 1/2 inch pieces.
1. First, prepare the yuca: Place the chunks in a medium stockpot and cover with water until they’re submerged. Cover and bring to a boil, addding 1 tsp of the salt. Lower the heat to medium. Let it boil for 20 minutes, until tender enough to mash.
2. Meanwhile, prepare the filling. Preheat a medium stockpot over medium high heat. Place the 2 T of oil, the onions, green pepper, garlic, and ginger in the pot. Saute for 5 minutes.
3. Add the curry powder, sweet potatoes, Scotch bonnets, thyme, salt, and water. Cover and cook for about 15 minutes, stirring occasionally, until the sweet potatoes are easily pierced.
4. Set your oven to 350.
5. Add the remaining ingredients (coconut milk through plantains) to the mixture and lower the heat. Cook for about 5 more minutes, until everything is heated through. Remove the thyme sprigs, bay leaves, and Scotch bonnets and discard.
6. By this point, the yuca should be done. Drain it and then place it back in the pot you boiled it in. Add the remaining T of oil to the yuca and mash with a potato masher. It usually takes about 20 mashes to get it to the right consistency, creamy but chunky.
7. Pour the curried filling into a 9 x 13-inch baking dish. Use a large wooden spoon or spatula to scoop the yuca over it in several mounds. Press the yuca mounds down to spread over the curry. It’s OK if some of the filling is peeking through in places.
8. Bake for 20 minutes, and then turn on the broiler for about 2 minutes. Keep a close eye–the top should be gently browned.
9. Let sit for 10 minutes before serving. Serve in rimmed plates or shallow bowls because it will be saucy.
courtesy of Veganomicon
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