Total Time
55mins
Prep 15 mins
Cook 40 mins

Another Alison Holst recipe which I'm posting for ZWT. I haven't made this yet, but I intend to make it very soon.

Ingredients Nutrition

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.
Most Helpful

3 5

Though the flavors of the curry were initially tasty and quite aromatic, the final dish was not appealing due to the sliced potatoes being broken down. I would make the curry again, but not with sliced sweet potatoes. This was made for ZWT5.