Vegan Yam Curry
Recipe type: Curry
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 onion, diced
  • 3 cloves garlic, sliced
  • Thumbnail of fresh ginger, grated
  • 1 large yam (or 2 small ones)
  • 400g tin red kidney beans, drained
  • 1 red or orange pepper, sliced
  • Half teaspoon hot chilli powder
  • 1 teaspoon ground coriander
  • 2 teaspoons garam masala
  • 1 teaspoon mustard seeds
  • 1 can coconut milk
  • 10-12 Brazil nuts, chopped finely
  • 1-2 tablespoons coconut or vegetable oil
  1. Saute the onion, garlic and ginger in the oil until the onion starts to soften.
  2. Add the mustard seeds and cook for 1 minute, stirring continuously.
  3. Add the other spices and cook for another 2 minutes, stirring often.
  4. Add all of the other ingredients and stir well.
  5. Cook over a low to medium heat for 15 minutes, stirring occasionally. Then add most of the Brazil nuts (save a few to sprinkle on top when serving).
  6. Cook for another 5 minutes or so until the yam is softened but still has a bit of 'bite' to it (keep checking to make sure it doesn't get too soft).
  7. Sprinkle the rest of the Brazil nuts on top before serving.
Recipe by Veggie Runners at