Indulge in this palate-pleasing, one-pot Indian Yam Curry on cool fall evenings! Yams are slowly simmered with an aromatic blend of Indian spices and transformed into a creamy curry that is both bold and perfectly balanced. For added nutrition, add your favorite greens or protein options, such as kale, spinach, lentils, or tofu.
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.
