This comforting Yam Curry brings the warmth of traditional Indian cooking to your table. Tender cubes of yam are briefly deep-fried to create a golden crust, then simmered in a robust sauce made from onions, ginger, garlic, and fresh tomatoes. The dish is elevated with a blend of aromatic spices including cumin, coriander, turmeric, and garam masala, while yogurt adds a creamy depth and subtle tang. It’s a flavorful, satisfying main that pairs beautifully with steamed rice or warm chapatis. Perfect for weeknight dinners or when you crave something hearty yet plant-based, this recipe balances earthy vegetables with complex, savory notes. Simple ingredients come together to create a dish that feels both homestyle and sophisticated, making it a reliable favorite for any occasion.
Yam Curry
Description
This comforting Yam Curry brings the warmth of traditional Indian cooking to your table. Tender cubes of yam are briefly deep-fried to create a golden crust, then simmered in a robust sauce made from onions, ginger, garlic, and fresh tomatoes. The dish is elevated with a blend of aromatic spices including cumin, coriander, turmeric, and garam masala, while yogurt adds a creamy depth and subtle tang. It's a flavorful, satisfying main that pairs beautifully with steamed rice or warm chapatis. Perfect for weeknight dinners or when you crave something hearty yet plant-based, this recipe balances earthy vegetables with complex, savory notes. Simple ingredients come together to create a dish that feels both homestyle and sophisticated, making it a reliable favorite for any occasion.Ingredients
Directions
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Place the cubed yams in a colander and sprinkle liberally with salt. Let stand for 10-15 minutes, then dry thoroughly on paper towels.
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Heat the 3 cups of vegetable oil in a deep pot or fryer to 350°F (175°C).
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Fry the yam cubes in batches until golden brown. Drain on absorbent kitchen paper and set aside.
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In a separate pan, heat the 2 tablespoons of vegetable oil over moderate heat. Add the cumin seeds and cook until they begin to splutter.
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Add the chopped ginger and garlic, and cook until fragrant and lightly golden.
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Stir in the cardamoms, bay leaf, peppercorns, cinnamon stick, turmeric, chili powder, and ground coriander. Cook for a few seconds until aromatic.
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Add the chopped tomatoes and cook until they begin to break down and soften.
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Stir in the yogurt and continue to cook until the oil begins to separate from the sauce.
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Add the water and bring the mixture to a boil.
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Gently add the fried yam cubes to the sauce. Reduce the heat and simmer, covered, for about 25 minutes until the yams are tender and have absorbed the flavors.
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Garnish with chopped coriander leaves and serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 440kcal
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 4g20%
- Cholesterol 21mg8%
- Sodium 244mg11%
- Total Carbohydrate 45g15%
- Dietary Fiber 5g20%
- Sugars 8g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve with chapatis, naan, or steamed rice for a complete meal.
The yams in this dish are cooked in a sauce very much like that traditionally used for meat, making it hearty and satisfying.
If you do not have fresh tomatoes, canned tomatoes work well as a substitute.
For a vegan version, omit the yogurt or use a plant-based alternative.
Recipe derived from The Hamlyn Curry Cookbook by Meera Taneja.
