Curried Kumera

Name: Curried Kumera
Ingredients: 2 tablespoons vegetable oil; 1 teaspoon mustard seeds; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 12 teaspoon curry powder; 12 teaspoon chili powder; 2 onions, chopped; 2 large garlic cloves, chopped; 1 teaspoon grated gingerroot; 500 g kumara, sliced; 1 (400 ml) can coconut cream; 2 tablespoons lemon juice; 12 teaspoon salt

13 ingredients

9 steps

Ingredients

2 tablespoons vegetable oil
1 teaspoon mustard seeds
2 teaspoons ground cumin
1 teaspoon ground coriander
12 teaspoon curry powder
12 teaspoon chili powder
2 onions, chopped
2 large garlic cloves, chopped
1 teaspoon grated gingerroot
500 g kumara, sliced
1 (400 ml) can coconut cream
2 tablespoons lemon juice
12 teaspoon salt

Directions

1

Heat the oil in a large frypan or pot, add the mustard seeds, cumin, coriander, curry poder and chili powder and heat gently till the bubble.
2

Add the onions, garlic and ginger root.
3

Cook gently till the onion is transluscent, but not browned and then add the kumera.
4

Add the coconut cream and rinse the can out with water and add that as well - around a cup of water.
5

Turn the kumera to coat it with the spicy liquid, then cover and cook for approximately 30 minutes till kumera is tender.
6

Turn the kumera a couple of times during the cooking.
7

Remove the lid and if if the liquid looks too thin, raise heat to reduce the liquid If the liquid looks too thick, add a bit of extra water.
8

Add salt and lemon juice and check seasonings - you may need more salt - before serving.
9

Serve as a main or side dish - will serve around 2 - 3 as a main and 4 - 6 as a side dish.