Kumara and Coconut Curry

Method

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1. Heat the oil in a large pan over medium heat and cook the onion for 6 minutes until soft.

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2. Add the garlic, ginger, curry paste and turmeric and cook 2 minutes, stirring, until fragrant and darker.

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3. Add the kumara, chickpeas, coconut milk, stock and salt and bring to a boil.

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4. Cover and simmer 20 minutes, stirring now and then, until the kumara is tender.

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5. Mash a few pieces of kumara against the side of the pan to thicken the sauce.

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6. Stir in the spinach until wilted, about 2 minutes.

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7. Take off the heat, stir in the lime juice and coriander and serve over rice.

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Chef’s Tips

• Fry the curry paste until it darkens. Raw paste tastes harsh.
• Mash a few pieces of kumara to thicken the sauce, with no flour.
• Check the curry paste is vegan. Some contain shrimp paste.

Common Substitutions & Variations

• For a non-vegan version, double cream can generally stand in for the coconut milk; going the other way, a plant-based cream sold for cooking is the closer match to dairy than tinned coconut milk on its own.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Steamed basmati rice
• Warm flatbread
• A cucumber salad

Storage & Reheating

Refrigerate up to 4 days and reheat gently. Freeze for 3 months. It thickens as it sits, so add a splash of water.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.