Climber Food: Japanese Yam Curry with Buckwheat Soba Noodles

The California desert temperatures have taken a while to acclimatize to; nice warm days, but as soon as the sun dips behind the mountain range, the temperatures plummet pretty quickly! As soon as you add a bit of wind to the mix, it doesn’t take long for us to feel the chill.

We made this one-pot meal last week on one of those especially-chilly evenings, when our cold bodies wanted something warm to eat and our muscles, tired from bouldering, craved good carbs. It definitely hit the spot! | Japanese yam curry with buckwheat soba noodles

This one-pot dish is very easy to make. I’m a fan of anything with coconut milk in it, and the sweetness of the yams was a nice offset to the spiciness of the curry. We cooked the soba noodles right in the curry sauce, which saved on bowls (very important in a small kitchen!) and made clean-up a breeze. | Bowl of green onions

Whether you’re in the California desert, or the cold Canadian Prairies, this is a great comfort meal. We didn’t add any protein into the curry, but it would be great with chicken or prawns or tofu (or any combination thereof!). | Japanese yam curry with buckwheat soba noodles

One-Pot Japanese Yam Curry with Buckwheat Soba Noodles
Nutrition Information
  • Serves: 4 bowls
  • Serving size: 1 bowl
  • Calories: 500
  • Fat: 22.9 g
  • Saturated fat: 19.2 g
  • Carbohydrates: 73.6 g
  • Sugar: 11.3 g
  • Sodium: 485.8 mg
  • Fiber: 5.9 g
  • Protein: 13.1 g
  • Cholesterol: 0.0
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Recipe adapted from Vibrant Foods cookbook
  • 1 medium yam, cubed
  • 1 medium yellow onion, diced
  • 2 carrots, sliced into thin discs
  • 3 cloves garlic, finely chopped
  • 2-inch piece fresh ginger, peeled and grated
  • 3 tbsp flour
  • 2 tbsp curry powder
  • 1 tbsp tomato paste
  • 2 tsp honey
  • 1 tsp sea salt, plus more to taste
  • 1 sweet-tart apple (like Pink Lady or Honeycrisp), diced
  • 200 g Buckwheat soba noodles
  • 1 - 400 mL can full-fat coconut milk
  • 3 cups broth (chicken or vegetable)
  • 4 spring onions, thinly sliced (for garnish)
  1. Heat some oil in large pan. Add the onion, garlic and ginger, and cook until the onions soften. Add the flour and curry powder, stir until the onion mixture is well coated. Add the tomato paste, honey and salt and combine well.
  2. Use some of the broth to de-glaze the pan. Add the remaining broth and can of coconut milk, along with the yams, carrot and apple; stir to combine. Bring the mixture to a boil, then cover and reduce the heat to let simmer until the yams are cooked (about 20 - 25 minutes).
  3. About 5 minutes before the yams are cooked, add the soba noodles to the pot. Stir often as they soften. Simmer until the noodles are just cooked and still have some bite.
  4. Laddle the curry into bowls and garnish with the spring onions.