Yuca, Sweet Potato & Chickpea Coconut Curry Recipe

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A very easy way to make a delicious and colourful coconut curry.  The hot pepper and ginger lend a fair amount of spice which is balanced nicely by the sweetness of the sweet potatoes, carrots and coconut milk.

This dish doesn’t take too long to prepare.  Cutting up all the vegetables is the longest part which isn’t so bad.   Being a team of 2 or more definitely helps this task go a lot faster.

Of course it is a healthy choice, because of the variety of plant based foods providing your body with all types of goodness.  Spinach, sweet potatoes, chickpeas, coconut milk.  Trust me, you are going to like this one.

Yuca, is  also known as manioc, cassava and when dried to a powder, tapioca.  It is a tuber that originated in South America and is used widely in  parts of South America as well as certain parts of Africa (Nigeria).  I was first introduced to it by my Columbian friend when he showed me how to make San Cocho many years ago.   This is a traditional Columbian dish.   Below is a picture I found on the internet.



You may have seen Yuca in the store before and wondered what it is.   Most likely afraid to even think about buying it, I am telling you to buy it if you see it and give it a try.  Everyone I have shared this recipe with has really enjoyed it.  don’t miss out on this delicious recipe. If you can’t find any Yuca, simply replace the Yuca with a couple of medium sized potatoes, like Yukon Gold.

Check out this groovy song that I was playing from my iTunes library while making this dish.

Yucca, Sweet Potato & Chickpea Coconut Curry


2 tablespoons coconut oil
1 large onion, chopped
3 cloves garlic, peeled and finely chopped
thumb sized piece of ginger, finely chopped
1 hot pepper, finely chopped, type depending on availability
1 teaspoon turmeric
2 medium sweet potatoes, peeled and cut into 1 inch chunks
2 large carrots, peeled and cut into 1 inch chunks
1 medium Yucca, peeled and cut in 1 inch chunks
3 cups water
1 can chickpeas
1 can coconut milk
2 cups chopped spinach
salt and pepper to taste
fresh cilantro and lime juice for garnish

In a large sauce pan, heat the coconut oil on medium heat. Once the oil is melted add the onions, garlic and ginger, with a pinch of sea salt. Saute for 5 minutes, stirring frequently, until the onions are translucent.

Add the turmeric and hot pepper. Cook for 2-3 minutes stirring frequently. If the mixture is sticking to the bottom or a bit dry you can add a few tablespoons of water.

Add the carrots, sweet potatoes and yucca. Mix everything together to coat. Add 3 cups of water. Cover and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes.

Add the chickpeas and coconut milk. Cook for another 5 minutes. Add the spinach and remove from the heat. Let sit for a few minutes. Season with salt and pepper.

Serve in bowls. Tear in a sprig or two of cilantro leaves per bowl with a squeeze of lime juice.

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