Yam Curry Recipe – Eats Now

Name: Yam Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 450 g tender yams; 15 -30 ml salt; 750 ml vegetable oil (for deep frying); 5 cm fresh gingerroot; 1 clove garlic; 30 -50 ml vegetable oil; 5 ml cumin seeds; 2 green cardamoms; 1 bay leaf; 4 peppercorns; 2 12 cm cinnamon sticks; 5 ml turmeric; 2 ml chili powder (or use cayenne pepper); 5 ml ground coriander; 2 ml garam masala (optional); salt; 120 g fresh tomatoes (or use 250 g canned tomatoes); 60 ml yogurt; 400 ml water; 15 ml chopped coriander leaves (cilantro)

Servings: persons

450 g tender yams
15 -30 ml salt
750 ml vegetable oil (for deep frying)
5 cm fresh gingerroot
1 clove garlic
30 -50 ml vegetable oil
5 ml cumin seeds
2 green cardamoms
1 bay leaf
4 peppercorns
2 12 cm cinnamon sticks
5 ml turmeric
2 ml chili powder (or use cayenne pepper)
5 ml ground coriander
2 ml garam masala (optional)
salt
120 g fresh tomatoes (or use 250 g canned tomatoes)
60 ml yogurt
400 ml water
15 ml chopped coriander leaves (cilantro)

1
Peel the yams, cut them into 2.
2
5 cm cubes.
3
Finely chop the onion, ginger, and garlic, and roughly chop the tomatoes.
4
Heat the oil over a moderate flame, add the cumin seed, and cook until they begin to splutter.
5
Add the chopped onion, ginger, and garlic.
6
Cook until the onion is a rich golden color.
7
Add all the spices and season with salt to taste.
8
Cook a few seconds more, and then add the tomatoes.
9
Let this cook while you continue as below.
10
Heat the oil for deep frying to 180C and cook the yam cubes, a few at a time, until golden brown.
11
Drain on absorbent kitchen paper.
12
Set aside.
13
Add the yogurt to the tomato mixture, and continue to cook until the oil begins to separate out.
14
Add the water and bring to a boil.
15
Let boil a few minutes, then add the yam cubes, reduce heat, and simmer, covered, for about 25 minutes.
16
Serve hot, garnished with the chopped coriander.

8566

kcal

Calories

940

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 450 g tender yams, 15 -30 ml salt, 750 ml vegetable oil (for deep frying), 5 cm fresh gingerroot, and more.

Yes, Yam Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Yam Curry

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