Kūmara and silverbeet curry

This versatile kūmara curry recipe is super easy and can be adapted easily depending on the vegetables you have available. A truly delicious one-pot-wonder.

Kumara and silverbeet curry
SERVES4
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner

Method

  1. Heat oil in a large pot
  2. Add onion and cook over a medium heat until softened
  3. Add kūmara, ginger, garlic, silverbeet, chickpeas, curry powder, garam masala and water
  4. Bring to a simmer, cover with a lid and cook for approximately 15 minutes over a medium heat until the kūmara is soft and the silverbeet wilted
  5. Remove from heat and stir through the coconut and lemon juice before serving.

Tips

If you don't have kūmara, use potato, pumpkin or taro instead. Likewise if you don't have silverbeet, you could use spinach, watercress, puha or any other leafy green vegetable.

  • 2 tbsp
    oil
  • onion, diced
  • 2 cups
    diced kūmara
  • 1 tbsp
    chopped ginger
  • 3 cloves
    garlic
  • 6 cups
    shredded silverbeet, (6 large leaves)
  • 1 can 
    chickpeas, drained and rinsed
  • 2 tbsp
    curry powder
  • 1 tsp
    garam masala
  • 1 cup
    water
  • 2 tbsp
    toasted desiccated coconut
  • 1 tbsp
    lemon juice
Per serve
  • Energy
    264kJ
  • Total Fat
    1.8g
  • Saturated Fat
    0.6g
  • Total Carbohydrate
    14.2g
  • Sugars
    2.5g
  • Dietary Fibre
    2.7g
  • Sodium
    59mg
  • Protein
    2.4g