Low Carb Yam Porridge
Savor the comforting flavors of this Low Carb Yam Porridge, a nutrient-rich and wholesome twist on the classic yam porridge recipe. Perfect for those seeking a healthier alternative, this dish uses creamy Japanese yam and cauliflower rice to create a hearty yet low-carb base. Infused with the vibrant colors of red palm oil, smoky paprika, and fresh tomatoes, every bite bursts with depth and warmth. The optional addition of dried fish or shrimp lends authentic, traditional flair, while spinach or kale adds nutrient-packed greens. Ready in just 45 minutes, this satisfying one-pot meal is ideal for busy weeknights. Serve it steaming hot, garnished with fresh parsley or cilantro, and enjoy a delicious, guilt-free dish that balances flavor and health seamlessly.
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Recipe Information
Ingredients
- 400 g Japanese yam (or sweet potato if unavailable)
- 200 g Cauliflower (riced or finely chopped)
- 2 tbsp Red palm oil (or coconut oil as a substitute)
- 1 medium Onion (chopped)
- 2 cloves Garlic (minced)
- 2 medium Fresh tomato (chopped)
- 2 tbsp Tomato paste
- 1 tsp Smoked paprika
- 0.5 tsp Cayenne pepper (or to taste)
- 300 ml Vegetable stock
- 50 g Dried fish or shrimp (optional, for traditional flavor)
- 100 g Spinach or kale (roughly chopped)
- 1 tsp Salt
- 2 tbsp Fresh parsley or cilantro (for garnish)
Instructions
Peel and cut the Japanese yam into small cubes (roughly 1-inch pieces). Set aside.
Heat the red palm oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, chopped tomatoes, and tomato paste. Cook for another 4-5 minutes, stirring frequently, until the mixture thickens.
Add the smoked paprika, cayenne pepper, and salt. Cook for 1 minute to release the flavors of the spices.
Pour in the vegetable stock and bring to a gentle simmer.
Add the cubed yam to the pot and cook for 15-20 minutes, stirring occasionally, until the yam becomes tender and begins to break down slightly. Use the back of a spoon to mash some pieces for a creamier texture.
Stir in the cauliflower rice and optional dried fish or shrimp (if using). Cook for another 5 minutes until the cauliflower softens and absorbs the flavors.
Add the chopped spinach or kale, stirring until wilted (about 2-3 minutes).
Taste and adjust seasoning with more salt or spices as needed.
Serve hot, garnished with fresh parsley or cilantro, and enjoy a hearty, low-carb yam porridge!
Nutrition Facts
Calories |
1049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 15.3 g | 76% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 4242 mg | 184% | |
| Total Carbohydrate | 144.3 g | 52% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 41.3 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 451 mg | 35% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 4300 mg | 91% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
