 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
I haven't made this yet, but I intend to make it very soon. Ingredients:
2 tablespoons vegetable oil |
1 teaspoon mustard seeds |
2 teaspoons ground cumin |
1 teaspoon ground coriander |
1/2 teaspoon curry powder |
1/2 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 |
1/2 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. Add the onions, garlic and ginger root.
2. Cook gently till the onion is transluscent, but not browned and then add the kumera. Add the coconut cream and rinse the can out with water and add that as well - around a cup of water. Turn the kumera to coat it with the spicy liquid, then cover and cook for approximately 30 minutes till kumera is tender. Turn the kumera a couple of times during the cooking.
3. 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. Add salt and lemon juice and check seasonings - you may need more salt - before serving. Serve as a main or side dish - will serve around 2 - 3 as a main and 4 - 6 as a side dish.
|
|