Yam curry in chile gravy from Some Like It Hot: Spicy Favorites From The World's Hot Zones (page 310) by Clifford A. Wright

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Notes about this recipe

  • Eat Your Books

    Can substitute split green peas for pigeon peas; malanga, ñame, or sweet potatoes for yams; tamarind paste for tamarind pulp; unsweetened shredded coconut for fresh coconut; gram flour or corn flour for chickpea flour; red jalapeño chiles for red finger chiles; and black lentils for black gram.

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