There’s nothing quite like a warm, fragrant curry to brighten a cool fall evening, and this Indian Yam Curry delivers comfort in every spoonful. Hearty yams (or sweet potatoes) slowly simmer in a velvety sauce infused with aromatic spices like turmeric, cumin, coriander, and garam masala. As the vegetables soften, they soak up the rich flavors of coconut milk and tomatoes, creating a creamy, perfectly balanced curry that is both nourishing and satisfying.
This one-pot dish is as versatile as it is flavorful. Chickpeas or lentils add plant-based protein, while optional greens such as kale or spinach bring freshness and extra nutrition. The gentle heat of red pepper flakes provides just the right kick, though you can adjust the spice level to your liking.
Served with fluffy basmati rice, fresh cilantro, and a squeeze of lemon or lime, this curry is hearty enough for a weeknight dinner yet special enough to share with guests. It’s a wholesome, adaptable recipe that celebrates the earthy sweetness of yams and the depth of traditional Indian spices — a true comfort food with global flair.
INGREDIENTS:
1 tablespoon vegetable oil
1 onion, diced
3 cloves garlic, finely minced
2 teaspoons ginger root, grated or finely minced
2 teaspoons curry powder
1 teaspoon ground cumin
2 teaspoons turmeric powder
1/2 teaspoon ground coriander
1/2 teaspoon red pepper flakes (more or less, to taste)
2 cups vegetable broth
1 15 oz. can crushed tomatoes
1 15 oz. can garbanzo beans (aka chickpeas), drained OR use 1 1/2 cups cooked lentils
2 pounds yams (sweet potatoes), peeled and cut into 1-inch chunks
1 teaspoon salt
1/4 teaspoon black pepper
1 14 oz. can coconut milk (use full fat)
1 teaspoon garam masala
Garnishes: Lemon or lime slices, chopped cilantro
METHOD:
Heat vegetable oil in a large pot. Add the onions and cook, while stirring, for 5 minutes. Add the garlic and ginger root and cook for 1 more minute. Add the curry powder, cumin, turmeric, ground coriander, and pepper flakes and cook for 1 minute.
Add vegetable broth, crushed tomatoes, garbanzo beans, and yams to the pot. Season with salt and pepper. Bring to a boil, reduce heat, and simmer for 20 minutes.
Add coconut milk and simmer for 10 minutes until the yams are tender and the curry is creamy. Remove from heat, and stir in garam masala.
Serve the curry with basmati rice with cilantro, a squeeze of lemon or lime, and a dollop of yogurt.
