Potato, Yam & Chickpea Coconut Curry

Looking for something a little different for dinner?  I know I yam.  sorry, ’bout that joke…couldn’t help myself! One of the things I want to try more of this year is to eat less meat. I don’t know why really, other than all I know is that on those days when I don’t eat meat, I feel lighter. So this is a great recipe for Meatless Monday!

I also want to be more adventurous in the kitchen this year. Try new things.  New spices.  New ingredients. So I thought I would start with this Potato, Yam & Chickpea Coconut Curry that I saw in Canadian Living. It just sounded soooooo good to me.

I was nervous about this dish.  It’s very outside of my comfort zone with respect to feeding the kids. My kids have kind of a bland palate (totally my fault). It’s just easy to feed kids what they like, because you just want them to eat, you know? And there’s nothing I dislike more than busting my butt in the kitchen only to have the kids hate their dinner.

But times are a ‘changin, and the kids are going to try and like new things if it kills me!  😉 A big surprise though…they liked this.  Even the baby had 3 bites, and for him that’s big – usually he just looks at food and decides whether or not he’s going to eat it.  3 bites is big. So overall, I’d say this dish was a success!

Potato, Yam & Chickpea Coconut Curry

This is a neat recipe.  You can make it either in a crockpot, or your oven. The original recipe is actually a crockpot recipe, but the day that I decided to make it, I realized I didn’t have enough time for the crockpot to work it’s magic, so I put it in the oven.  Worked fabulously!  So on with dinner…


Potato, Yam & Chickpea Coconut Curry


  • 2 cups yam (peeled & cubed)
  • 2 cups potato (peeled & cubed)
  • 119 oz can chickpeas (drained)
  • 1 tbsp vegetable oil
  • 1 large onion (chopped)
  • 2 cloves garlic (minced)
  • 1 tbsp fresh ginger (peeled & minced)
  • 3 tbsp mild curry paste
  • 1 can coconut milk (400mL)
  • 1 cup vegetable broth
  • 1/4 cup peanut butter
  • 1/4 tsp salt
  • 1 cup frozen peas


  1. Depending on your cooking method, get out your crockpot or an oven proof casserole dish. To it, add the cubed yam, cubed potatoes and the chickpeas. Set aside.
  2. In a frying pan, cook the onion, garlic and ginger in the 1 tbsp oil. Cook until the onion is soft.
  3. Then add the curry paste to the onion mixture, and cook for 1 minute. Add to the crockpot.
  4. In another bowl, combine the coconut milk, broth, peanut butter and salt. Mix well.
  5. Pour the coconut milk mixture over the yam mix. Stir.

Let’s cook it!

  1. For the crockpot method, cook covered in your crockpot on low for about 4 hours, or until the veggies are tender.
  2. For the oven method, cook covered in a 325 degree oven for about 2 hours, or until the veggies are tender.
  3. Just make sure to stir a few times during the cooking process.
  4. After about 2 hours stir in 1 cup of frozen peas, and bake for about 10 more minutes.
  5. Serve over rice.

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Recipe adapted from Canadian Living Magazine

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  1. I love crockpot recipes! Is the curry paste hard to find? I know I’ve bought curry power before, but I have no idea where to look for the paste? Also, I’m thinking about using chicken instead of the chickpeas…I guess I would put them in raw along with the potatoes/yams? P.S. This is my first time commenting… and I love your blog. So inspirational!

  2. @katie Hi Katie! Curry paste should be fairly easy to find – I found it in the Indian Food aisle at Superstore (if you are in Canada), but if not check the condiment aisle – it’s in a jar. I used the brand Patak’s Curry Paste. Good luck!
    Oh, and a BIG thanks for your lovely comment – I’m very happy to have you here!