4 kumara, cut into chunky pieces
¼ c cooking oil
Curry Sauce
3 tbsp oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp yellow mustard seeds
½ tsp garam masala
1 medium sized onion, diced (approx.1 cup)
2 tsp ginger, finely grated
3 cloves garlic, crushed
1 green chilli, diced
6 ripe tomatoes, diced (or 300g can of Italian tomatoes)
½ tsp turmeric powder
2 lemons, juiced
1 tbsp brown sugar
500 ml water
150 ml coconut cream
salt & ground black pepper to taste
To Serve
diced cucumber & tomatoes
coriander leaves
Roti bread
Basmati rice
- Preheat oven to 200°C. Add the kumara to a baking dish and toss in the oil. Bake for 10 mins only, so it remains firm.
- Place the oil into a solid saucepan and bring to a shimmering heat. Add the cumin, coriander, mustard seed, garam masala and fry until the mustard seeds are popping. Taking care not to colour the mix too much.
- Add the onions, ginger, garlic, chilli, and cook stirring until lightly browned.
- Add the tomatoes, turmeric, lemon juice, sugar and water. Bring to the boil, then add the kumara and coconut cream. Season with a teaspoon of salt and a good grind of black pepper. Simmer until the kumara is cooked and the gravy has reduced to a nice coating consistency. Check seasoning.
- Garnish with coriander leaves and serve with roti bread, steamed Basmati rice, and diced cucumber & tomatoes.
Serves 4 – 6 – Vegan