Coconut Yam Stew  
Use whichever vegetables you have handy for this stew. 
 
Servings: 3-4 
Time: 45 minutes  
 
1 tablespoon olive oil, butter, ghee or coconut oil
1 onion, chopped
1 tablespoon curry powder
½ fresh Serrano chili, minced, or 1 teaspoon dried chili flakes 
(optional) 
2 quarter-sized slices fresh ginger, peeled and minced
1 carrot, chopped
2 cloves garlic, minced
2 yams, peeled and cut into matchsticks (see Note)
1 can coconut milk
1 cup water or stock
1 cup leafy greens (Chard, spinach, kale, or braising mix), washed and 
cut into pieces
¼ teaspoon turmeric
¼ cup cilantro, chopped (optional)
1 lemon or lime, juiced (optional)
Salt to taste
 

 
Heat oil in a 4 to 6-quart pot over medium heat. Add onion and cook for 
2 minutes. Add curry powder, chili and ginger and cook for 2 minutes. 
Add carrot, garlic and yam, and cook until carrot begins to soften. Add 
coconut milk and water or stock and bring to a gentle boil. If using 
chard, kale, or braising mix, add now and cook until yams are soft and 
greens are tender. If using spinach, first cook yams until they are 
soft, then add the spinach in the last 5 minutes of cooking. Add 
turmeric. Add cilantro and lemon or lime juice, if using. Season to 
taste with salt. Serve stew over rice. 

Note
Try adding at the end - shrimp or cooked chicken, sausage, cooked beans 
or lentils. 

To cut yams into matchsticks, peel and slice into ¼-inch slices. Cut 
each slice across into ¼-inch pieces.