I had never heard of kumara until we moved to New Zealand. A roast dinner in New Zealand is not complete without a few kumara tossed in with the potatoes and roasted. So much nicer than the sweet potato I grew up with in Australia.
Thankfully they are now available in Australia. Although I love them roasted,they also make a great soup. This week I discovered they make a quick and easy vegetable curry for lunch.
KUMARA CURRY (lunch for 2)
1 large orange kumara, peeled and cut into cubes about 2cm
1 tablespoon each of oil and butter
1 small onion, sliced
1 cup coconut cream ( I make my own in the Thermomix)
1 level teaspoon each of salt, tumeric, curry powder
Parsley for serving
METHOD
Melt butter and oil in medium saucepan
Add onion and cook until soft
Add kumara and cook a few minutes to seal with out browning
Add salt, spices and coconut milk
Cover with lid and cook until soft, about 10 minutes
Remove lid and cook until liquid reduces a little
Serve with crusty bread
