Yam Curry


  • 1 generous handful of fresh Mushrooms (sliced)
  • 1 small Carrot
  • 1 medium Yam
  • 1/2 golden Onion
  • 1 cup Green Vegetables (zucchini, peas, green beans)
  • handful of Bean Sprouts
  • Tomato (sliced)
  • 1/2 cup (or more) Sour Cream
  • 1 to 1 1/2 cups Water
  •  1 tsp Curry Powder
  • Cumin, Coriander, and/or Turmeric (to taste)
  • Salt and Pepper (to taste)
  • Flour Mixture

Fry the sliced mushrooms and the seasonings in oil until partly done. Add 1/2 cup of water and the Carrot, Yam, and Onion – all cut into long thin slices. Cook for a few minutes. Add the Green Vegetables and cook for about 5 minutes. Toss in the Bean Sprouts, and enough water to make gravy (about 1/2 to 2/3 cup). Dribble in the Flour Mixture, then add sliced tomato. Simmer one minute and remove from heat. Add the sour cream.

Flour Mixture:

In order to make a smooth gravy, mix 1 or 2 tablespoons of flour with enough water to make a smooth pasty liquid. Add a few drops at a time to the liquid in the pan in which you wish to make gravy. Stir constantly. Heat should be on low. Add salt and pepper. The smoother the flour used, the smoother the gravy.

From: Vegetarian Cookbook

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