Curried Yam

1 red chili, minced
5 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon turmeric
1 tablespoon ginger puree
1 cup coconut milk
1 tablespoon ghee
1 pound yam, peeled and cubed
1 small onion, sliced
6 button mushrooms, sliced

1. Combine the chili, garlic, cumin, coriander, turmeric, ginger and coconut milk in a bowl.
2. Heat ghee in a large skillet over medium heat. Add the yam, onion and mushrooms and sauté until onions are tender.
3. Stir in the coconut milk mixture, bring to a boil, then reduce heat to a simmer until the yam is tender and the sauce has thickened. Serve over cooked white rice.

Makes 4 servings