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    Home » Recipes » Vegan Recipes

    Curried Yam Stew

    Published: Nov 17, 2016 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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. 

    Recipe

    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.
    5 from 1 vote
    Print Pin Rate Email
    Course: Stew
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: curried yam stew, yam stew
    Prep Time: 15 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 35 minutes minutes
    Servings: 4
    Calories: 307kcal
    Author: Veg Kitchen

    Ingredients

    • 4 cups peeled and diced garnet yams
    • 14.5- ounce can diced tomatoes
    • 15- ounce can chickpeas drained and rinsed
    • ¼ cup cup vegetable broth
    • 2 teaspoons curry powde
    • 1 ½ teaspoon ground cumin
    • ¼ teaspoon ground coriander
    • ¼ teaspoon cinnamon
    • 4 green onions chopped
    • ¼ cup chopped fresh cilantro
    • 4 cups packed fresh baby spinach leaves

    Instructions

    • 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.

    Nutrition

    Calories: 307kcal | Carbohydrates: 64g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 484mg | Potassium: 1807mg | Fiber: 13g | Sugar: 4g | Vitamin A: 3363IU | Vitamin C: 46mg | Calcium: 147mg | Iron: 5mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     -

    • Here are more global stews to warm you up.

    *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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    Reader Interactions

    Comments

    1. Sue C says

      November 21, 2016 at 7:20 pm

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

    5 from 1 vote (1 rating without comment)

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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