Spicy Yam Curry
Dive into the warm, aromatic flavors of Spicy Yam Curry—a comforting vegan dish brimming with bold spices and creamy coconut milk. Tender cubes of yams are simmered to perfection alongside a fragrant blend of curry powder, cumin, turmeric, and paprika, creating a dish that’s rich in both flavor and nutrition. Hints of garlic, ginger, and a splash of lime juice elevate the curry with layers of tangy, earthy goodness, while fresh cilantro adds a burst of freshness. Perfect for weeknight dinners or meal prep, this one-pot recipe pairs beautifully with steamed rice or soft flatbreads. Ready in under an hour, this Spicy Yam Curry is the ultimate plant-based comfort food that will impress any curry enthusiast.
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Recipe Information
Ingredients
- 4 cups yams
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 2 teaspoons, grated ginger
- 2 tablespoons vegetable oil
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon paprika
- 0.5 teaspoon red chili flakes
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- 2 tablespoons tomato paste
- 0.25 cup, chopped fresh cilantro
- 0.5 teaspoon (adjust to taste) salt
- 0.25 teaspoon black pepper
- 1 tablespoon lime juice
Instructions
Peel and dice the yams into 1-inch cubes and set them aside.
Heat the vegetable oil in a large pot or deep skillet over medium heat.
Add the chopped onion to the pot and sauté for 3-4 minutes until softened and translucent.
Stir in the garlic and ginger, cooking for 1 minute until fragrant.
Add the curry powder, ground cumin, ground coriander, turmeric powder, paprika, and red chili flakes. Cook for 1-2 minutes, stirring, to toast the spices.
Mix in the tomato paste and stir well to fully incorporate the spices.
Add the diced yams to the pot, stirring to coat them evenly with the spice mixture.
Pour in the coconut milk and vegetable broth. Stir to combine and bring the mixture to a gentle simmer.
Lower the heat to medium-low, cover the pot with a lid, and let it simmer for 20-25 minutes, stirring occasionally, until the yams are tender and easily pierced with a fork.
Season the curry with salt and black pepper to taste, and stir in the lime juice for a touch of brightness.
Remove the curry from the heat and garnish with fresh cilantro.
Serve the Spicy Yam Curry hot with steamed rice or your favorite flatbreads.
Nutrition Facts
Calories |
1295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3936 mg | 171% | |
| Total Carbohydrate | 248.0 g | 90% | |
| Dietary Fiber | 32.8 g | 117% | |
| Total Sugars | 45.4 g | ||
| Protein | 18.7 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 7028 mg | 150% | |
*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.
