By Brett McGregor
Serves 4 as a side
Ingredients
Gluten free
Blend together the onion, garlic and tomato until smooth. Heat the oil in a large non-stick frying pan over a medium heat. Add the cumin and mustard seeds. Once the cumin starts to darken, add the onion mixture. Cook for 1 minute before adding the ground spices and chilli and season to taste. Saute gently for 2 minutes or until it becomes aromatic. Tip in the Kumara and cook for 3-5 minutes to absorb the flavours. Check seasoning, stir in the coriander and serve.
Serves 4 as a side
Ingredients
Gluten free
- 90g Sweetas! Kumara, peeled and cut into 1cm cubes
- 1 small onion, diced
- 4 cm knob of ginger, roughly chopped
- 3 cloves garlic, sliced
- 2 tomatoes, quartered
- 4 tbls vegetable or avocado oil
- 1 tsp cumin seeds
- 1 tsp yellow mustard seeds
- 3 tsp tumeric
- 2 tsp ground turmeric
- 2 tspd ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/2 - 1 tsp chilli powder to taste
- handful of fresh coriander, (leaves and stalks chopped)
Blend together the onion, garlic and tomato until smooth. Heat the oil in a large non-stick frying pan over a medium heat. Add the cumin and mustard seeds. Once the cumin starts to darken, add the onion mixture. Cook for 1 minute before adding the ground spices and chilli and season to taste. Saute gently for 2 minutes or until it becomes aromatic. Tip in the Kumara and cook for 3-5 minutes to absorb the flavours. Check seasoning, stir in the coriander and serve.
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