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.