Tofu Curry with Yam + Green Beans over Rice

Peel the yams. (Yup, peel it! You won’t hear this often from us, but it’s necessary here. Bonus Points: Toss the peels with oil and salt and roast at 425 until crispy for a chef snack or garnish on the dish!).

Slice into ⅓” thick rounds. If you end up with any rounds that are larger than about 2 inches in diameter, slice those in half.

Place the yams in a medium pot with tall sides.

Cut the onion in half and peel it. (Reserve one half for the stuffed eggplant dish.) Thinly slice in half-moons and add to the pot.

Add the curry powder and half of the salt.

Add the coconut milk. Then fill the can with water and add that too.

Turn burner onto medium high heat and cover the pot. Bring to a simmer, checking every once and awhile to stir. When it’s boiling, you can uncover the pot and perhaps turn the heat down to maintain a steady simmer. Simmer for about 14 minutes.

While the yams and curry sauce starts simmering, boil the rice. In a pot with a tight-fitting lid, add the white basmati rice and water. Stir in the remaining salt. Bring to boil over high heat, then stir well and turn down the heat to low. Place the cover on the pot and time the rice for about 16 minutes.

Once it’s done, turn off the heat but let it rest, covered, for another 4 minutes.

Drain the tofu and cut into even cubes either flat and about 1” in diameter, or perfectly square but only about ⅓” on all sides. Stir into the yams whenever the tofu is sliced. Stir in the honey at this time as well, if using.

Meanwhile, trim the stem end of the beans and stack them together, then cut in half. Add the beans to the pot, gently stirring to submerge them in the liquid. Cook for about 5 minutes.

Use large shallow bowls and plate a scoop of rice on the side. Ladle in the curry. Garnish with sunflower seeds.