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Curried Yams and Artichokes


  • 2 tablespoon olive oil
  • 1 tabelspoon coconut oil
  • 2 cups onions sliced
  • 1/4 teaspoon ground turmeric or 1 teaspoon fresh turmeric grated
  • 1/2 teaspoon smoked paprika
  • 1 1/2 teaspoon curry powder I suggest frontier organic, or make your own
  • 3 tablespoons garlic minced
  • 3 cups yams (the orange ones) peeled, medium dice
  • 3 cups artichoke hearts quartered, plain, drained rinsed
  • 1/4 teaspoon salt
  • 1/2 cup green onions sliced


  • Heat frying pan on medium heat and cook onions and both oils. Cook until onions are softened and lightly browned, do not burn.
  • Stir periodically.
  • Add turmeric, paprika, curry powder, garlic and stir.
  • Add sweet potatoes and stir to combine. Add a few splashes of water to create steam, and cover. Turn heat down to medium-low and cook, stirring periodically, until sweet potatoes start to soften, about 10-15 minutes.
  • Add artichokes to pan and mix well. Cook until mixture is fragrant and artichokes are tender, about 10 minutes.
  • Add ¾ of the green onions, sprinkle with salt, gently mix together and remove from heat.
  • Garnish with remainder of green onions. Serve with brown basmati rice, if desired.