Curried Yam Stew

Curried yam stew by John McDougall

This one-pot meal contains many of the plant-based world’s favorite foods: chickpeas, spinach, and yams. It is easy to prepare, cooks quickly, and tastes delicious. Adapted from The Healthiest Diet On the Planet: Why the Foods You Love—Pizza, Pancakes, Potatoes, Pasta and More—Are the Solution to Preventing Disease and Looking and Feeling your Best Copyright ©2016 by Dr. John McDougall & Mary McDougall. Published by HarperOne, an imprint of HarperCollins Publishers, reprinted by permission. Photo by Jennifer Davick Photography. 

Curried Yam Stew
Recipe type: Stew
Cuisine: Vegan / healthy
Prep time: 
Cook time: 
Total time: 
Serves: 4
This one-pot meal contains many healthy ingredients: chickpeas, spinach, and yams. It is easy to prepare, cooks quickly, and tastes delicious.
  • 4 cups peeled and diced garnet yams
  • 14.5-ounce can diced tomatoes
  • 15-ounce can chickpeas, drained and rinsed
  • 1⁄4 cup vegetable broth
  • 2 teaspoons curry powde
  • r
1⁄2 teaspoon ground cumin
1⁄4 teaspoon ground coriander
  • 1⁄4 teaspoon cinnamon
  • 4 green onions, chopped
  • 1⁄4 cup chopped fresh cilantro
4 cups packed fresh baby spinach leaves
  1. Place the yams, tomatoes, garbanzo beans, and broth in a large pot. Bring to a boil, reduce the heat, cover, and cook, stirring occasionally, for 15 minutes, until the yams are just tender.
  2. Add the remaining ingredients, except for the spinach leaves, and mix well.
  3. Place the spinach leaves on top of the stew, cover, and steam for 1 minute or so; then stir the leaves into the stew.
  4. Continue to cook, stirring frequently, for 4 minutes. Serve at once.


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1 Comment

  • Reply
    Sue C
    November 21, 2016 at 7:20 pm

    May I use any green? Such as cabbage, chard, kale, mustard, broccoli leaves, Brussel’s Sprout leaves?

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