Ingredients   

500g yams, washed
2 tablespoon olive oil
1 teaspoon cumin seeds
1 medium size onion, finely chopped
3 garlic cloves, minced
3cm fresh ginger, minced
3 large tomatoes, chopped or 1½  cups tomato puree
2 teaspoons jaggery or honey
1 teaspoon turmeric powder
½ teaspoon chilli powder
1 ½  teaspoons garam masala
Black pepper to taste
1 cup water
1 tablespoon ghee or low fat butter
2 tablespoons coconut milk
½ cup fresh pineapple, diced
Fresh coriander for garnish

Method   

Heat oil in a wok or pan over a low-medium heat. Add cumin seeds and cook until seeds start to splutter.

Add onions and sauté until onion turn translucent, then add garlic and ginger sauté for 1 minute

Add tomatoes (or tomato puree) and jaggery (or honey) and stir well. Add turmeric powder, chilli powder, garam masala, black pepper and stir again

Add ghee or low fat butter and cook the masala for 1 or 2 minutes

Add yams and water then stir well

Cover pan and simmer on medium to medium high heat until yams are tender and cooked (approximately 10 minutes). Check yams to avoid over cooking.

Add coconut milk and mix well. Adjust curry consistency according to your preference by adding more coconut milk

Switch off the heat and add fresh pineapple pieces and chopped coriander

Mix well and serve hot or warm with steamed rice or naan bread

Tips:
Add spinach leaves, chopped almonds or cashew nuts for extra flavour.

Ghee is a great way to add authentic flavours to the curry. It’s available from most supermarkets