To an oven proof casserole dish add the cubed yam, potatoes and chickpeas. Set aside.

In a frying pan cook the onion, garlic and ginger in 1 tbsp oil. Cook until the onion is soft.

Then add the curry paste to the onion mixture, stir, and cook for 1 minute. Add this mixture to the casserole dish.

In another bowl combine the coconut milk, broth, peanut butter and salt. Mix well (I like to use a hand blender to do this).

Pour the coconut milk mixture over the yam mix. Stir.

Cover and bake for about 2 hours, or until the veggies are tender.

Make sure to stir a few times during the cooking process.

After about 2 hours stir in 1 cup of frozen peas, and bake for about 10 more minutes.

Serve over rice.