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Vegetarian - Vegan - Explorer

sobhna's yam coconut curry recipe


Serves 2

  • 2 tablespoons of oil

  • 0.5 teaspoon of mustard seeds (optional)

  • 0.5 teaspoon of roasted cumin seeds (optional)

  • 400g of yam sliced into one inch pieces

  • 1 tablespoon of Sobhna's Authentic Indian Curry Paste

  • Salt to taste

  • 3 tablespoons of tinned diced tomatoes

  • 150ml coconut milk

  • 0.5 of teaspoon of garam masala (optional)

  • Half a lime

  • Freshly chopped coriander (optional)


  1. Heat oil in a pan on medium high, add mustard seeds. When they start popping, add asafoetida and roasted cumin seeds.

  2. Add yam, stir and leave to sauté for 5 minutes.

  3. When you see yam going translucent, add curry paste, salt to taste. Stir and cover for 6-7 minutes on a low to medium heat.

  4. Stir through tomato, and increase heat to medium high, cover and cook for 5 minutes.

  5. Check the yam and if you see the oil coming to the top and around the edges, add 150ml coconut milk.

  6. Cover and simmer for 8-10 minutes on medium high heat. Check the yam - they need to be soft but still retaining their shape,

  7. Add garam masala. Remove from stove and add freshly chopped coriander and squeeze of lime juice before serving with warm roti and rice.


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