Yam and Chard Curry
Discover the comforting warmth of this Yam and Chard Curry, a vibrant, nutrient-packed dish that's as wholesome as it is flavorful. Featuring tender chunks of yam and leafy Swiss chard simmered in a rich, spiced coconut milk sauce, this recipe strikes the perfect balance between hearty and healthy. Infused with fragrant curry powder, cumin, and coriander, and finished with a touch of cayenne for subtle heat, each bite is a celebration of bold, aromatic flavors. With minimal prep time and simple one-pot cooking, this curry is perfect for busy weeknights or relaxed weekend dinners. Serve it over steamed rice or with fluffy flatbreads, and don’t forget the lime wedges for a burst of zesty freshness. Whether you're vegan, gluten-free, or just looking for a nourishing meal, this yam and chard curry is a must-try!
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Recipe Information
Ingredients
- 2 large yam
- 1 bunch Swiss chard
- 2 tablespoons coconut oil
- 1 medium yellow onion
- 3 garlic cloves
- 1 inch-piece fresh ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.25 teaspoon cayenne pepper
- 1 14-ounce can canned diced tomatoes
- 1 13.5-ounce can coconut milk
- 1 cup vegetable broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro (optional, for garnish)
- 4 pieces lime wedges (for serving)
Instructions
Peel and cube the yams into bite-sized pieces. Rinse and chop the Swiss chard, separating the stems from the leaves.
Heat the coconut oil in a large pot over medium heat. Dice the onion and sauté until softened, about 5 minutes.
Mince the garlic and ginger, then add them to the pot. Cook for 1 minute until fragrant.
Stir in the curry powder, ground cumin, ground coriander, and cayenne pepper. Toast the spices for 30 seconds to enhance their flavors.
Add the diced tomatoes (with their juices), coconut milk, and vegetable broth to the pot. Stir to combine.
Add the cubed yams and chard stems to the pot. Season with salt and black pepper. Bring the mixture to a simmer.
Reduce the heat to low and cover the pot. Cook for about 25-30 minutes, stirring occasionally, until the yams are tender.
Five minutes before the curry is done, stir in the chopped Swiss chard leaves. Allow them to wilt into the curry.
Taste and adjust seasoning as needed. If desired, garnish with fresh cilantro before serving.
Serve the curry hot with lime wedges on the side. Pair with steamed rice or flatbreads for a complete meal.
Nutrition Facts
Calories |
326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 1280 mg | 56% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 14.5 g | ||
| Protein | 5.4 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1438 mg | 31% | |
*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.
