1/3 Photos of Spicy Yam Curry
Sue Lau's Note:
The yam in this (suran), is related to the sweet potato. However, that being said, do not look for a marshmallow topped, brown sugar filled concoction. This is definitely all curry, and is a bit spicy as well. Eat as a vegetarian main dish, or as a side dish to other recipes. If you cannot find suran, just substitute sweet potato or white potatoes. I am sure they would work well.
My Private Note
Units: US | Metric
- 2 tablespoons mustard oil or 2 tablespoons ghee
- 1 teaspoon cumin seed
- 1 onion, chopped
- 3 garlic cloves, minced
- 1/2 teaspoon cayenne pepper (add as much as you want)
- 14 ounces suran yams, cut into cubes
- 14 1/2 ounces diced tomatoes with juice
- 1/2 teaspoon salt
- 1 -2 tablespoon mild curry powder (to taste)
- 1/2 teaspoon tamarind paste
- 1/2 cup warm water
- 1/2 cup frozen peas, thawed
- 2 tablespoons chopped cilantro (coriander leaf)
- 1Heat mustard oil or ghee in a large saucepan and add cumin seed.
- 2Cook 30 seconds or until fragrant, but do not burn.
- 3Add chopped onion, garlic, and cayenne pepper, cooking for several minutes or until onions begin to soften.
- 4Stir in diced yam, diced tomatoes, salt, and curry powder.
- 5Mix tamarind paste with warm water and add to pan.
- 6Reduce heat, cover and simmer for 20-25 minutes, stirring occasionally, or until yam is tender, adding water if necessary to keep from sticking.
- 7Stir in thawed peas and cook for 1-2 minutes more, or until peas are tender.
- 8Serve garnished with chopped cilantro, with freshly steamed basmati rice (optional).
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Nutritional Facts for Spicy Yam Curry
Serving Size: 1 (288 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 321.1
- Calories from Fat 93
- Total Fat 10.3 g
- Saturated Fat 1.2 g
- Cholesterol 0.0 mg
- Sodium 727.5 mg
- Total Carbohydrate 55.0 g
- Dietary Fiber 9.5 g
- Sugars 8.9 g
- Protein 5.2 g