Kumara Curry

Updated: Aug 22, 2021


Nutrition Clients - Varies

General Subscription - 4 servings


Orange kumara, diced

Rice, cooked ⭑

Sauce: (per 400 grams kumara)

1 can tomato puree

1 onion, finely diced

3 cloves garlic

2 cm piece ginger, peeled

½ cup chicken or vegetable stock

1 teaspoon garam masala

2 teaspoon ground cumin

2 teaspoon ground coriander

½ cup coconut milk or cream

1 teaspoon brown sugar

Olive oil


Preheat oven to 180C°. Prepare a baking tray and bake kumara until tender then set aside. Heat oil in a large pot over a medium heat. Add onion then grate garlic and ginger into the pot and stir until fragrant. Add spices, stock, sugar and tomato puree. Lower the heat and simmer for 60 minutes. Increase the heat, add kumara and stir regularly until cooked. Add coconut milk and simmer for a further 10 minutes. Serve with rice.

Optional extras: (to serve)

Naan bread

Greek yoghurt

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