Yam Stew

Peel and cut the yam into 1-inch cubes, then peel the carrots and cut them into similar-sized pieces. Peel and dice the onions into small pieces.

Heat the fat in a large pot over medium-high heat until shimmering.

Add the diced onions to the pot and sauté until softened and translucent, stirring occasionally.

Stir in the curry powder and cook for 1-2 minutes until fragrant, then add the yam and carrot pieces.

Pour in the water and add the salt, stirring well to combine all ingredients.

Bring the stew to a boil, then reduce the heat and simmer uncovered for 15-20 minutes until the yam and carrots are nearly tender.

Add the cooked beans and stir through the stew, then continue simmering for 5 more minutes until all vegetables are fully tender and the stew has thickened slightly.

Taste and adjust the salt and curry powder if needed, then serve hot.