Global Sampler/ Global Stews/ Vegan Recipes

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 by John McDougall

Curried Yam Stew

This one-pot meal contains many healthy ingredients: chickpeas, spinach, and yams. It is easy to prepare, cooks quickly, and tastes delicious.
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Course: Stew
Cuisine: Vegan / Healthy
Diet: Vegan, Vegetarian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Author: Veg Kitchen


  • 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


  • 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.
  • Add the remaining ingredients, except for the spinach leaves, and mix well.
  • Place the spinach leaves on top of the stew, cover, and steam for 1 minute or so; then stir the leaves into the stew.
  • Continue to cook, stirring frequently, for 4 minutes. Serve at once.


*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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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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