Kumara Curry Wedges

• 4 Sweetas Kumara (less or more!)
• 1-2 tbsps olive oil
• 1 tbsp of curry powder

Peel & chop the kumara into wedges, toss in olive oil and curry powder. Bake for 20-25 minutes at 200C; until beautiful and golden. It's that simple!
Sprinkle with fresh thyme, and a little bowl of hummus and olive oil

Recipe created by Nicci Webb from At a Pinch (www.atapinch.com)

1 tblspn olive oil
500g boneless chicken thighs, cut into large chunks
500g red kumara
onion, sliced
1/4 cup red curry paste
400g tin low-fat coconut milk
3/4 cup water
1 tablespoon fish sauce
2 tablespoons chopped basil leavesHeat the oil in a frying pan. Add the chicken and cook it over a high heat until it is golden brown.
Reduce the heat to medium, add the onion to the pan and cook it for a further 3-4 minutes.
Add the red curry paste and cook for another minute.
Add the red kumara, coconut milk, water and fish sauce. Simmer for 20 minutes or until the kumara is soft.
Stir in the basil.
Serve with rice and green beans.
Serves 6.

2 orange or gold kumara
1 tspn curry powder
1⁄2 tspn salt
1⁄2 tspn turmeric powder
1 tspn coriander powder
100g green beans
1 lge or 2 small bananas
150ml coconut milk (1/2 tin)
Peel kumara & cut into small pieces. Place in saucepan and pour in just enough water to cover the kumara. Add curry powder, salt, turmeric powder & coriander powder. Simmer covered on medium heat for 5 minutes. Remove string from the green beans and cut into smaller lengths. Add to the kumara and simmer another 5 minutes or until vegetables are tender. Peel and chop the banana and add to the curry along with the coconut milk.
A sweet curry which is great served with a lamb or beef curry and rice.
Serves 4.

3 Kumara peeled and cut into large chunks
1 Onion finely chopped
2 to 4 green chillis finely chopped. Depending on hotness required
1 small teaspoon fenugreek seeds
3⁄4 tsp tumeric
Salt to taste
3 cloves of garlic finely chopped and crushed with knife
20 fresh or frozen prawns
400 gram tin of light coconut milk
1⁄4 cup of roasted shelled peanuts chopped
Chopped coriander or Thai basil for garnish
Baby spinach optionalAdd all ingredients except prawns, nuts, spinach and garnish to a pot and simmer until kumara is cooked, but still firm. Add thawed or fresh prawns to the last 5 to 10 minutes of cooking time. Add milk or chicken stock to kumara mixture if too thick.
To serve, place baby spinach leaves onto serving plate and spoon over kumara and prawn mixture. Sprinkle with nuts and green garnish.

2-3 medium red kumara, peeled and diced
2 tablespoons peanut oil (or canola oil)
1 medium onion, peeled and diced
1 teaspoon each: crushed garlic, crushed ginger, curry powder, garam masala
400-500g chicken breast, diced
3 cups chicken stock
180ml coconut cream
1 tablespoon cornflour

Banana salsa1 banana, sliced
2 tablespoons lime juice
1 tablespoon each: chopped fresh coriander, sweet chilli sauce
Heat the oil in a large frypan over a medium heat and sauté the onion, garlic, ginger and spices for 3-4 minutes until soft and fragrant.
Add the chicken to the pan and cook it for 5-8 minutes until it is browned. Add the kumara and chicken stock and simmer gently for 25-30 minutes until the kumara is tender.
Meanwhile, to make the banana salsa, combine all the ingredients in a dish and chill.
Combine the coconut cream and cornflour and add the mixture to the curry. Stir the curry gently for 2-3 minutes until the sauce is thickened and creamy.
Serve the curry with the banana salsa and naan bread or rice.
Made in 45 minutes
Serves 4

3 medium red kumara, peeled and diced
2 tablespoons olive oil
1 red onion, peeled and cut into wedges
1 clove garlic, sliced
1 teaspoon grated fresh ginger
1-2 tablespoons red curry paste (or to taste)
2 stalks celery, diced
1 red capsicum, deseeded and diced
500g boneless chicken thighs, diced
1 litre chicken stock
2 tablespoons cornflour, plus 2 tablespoons water
1 cup coconut cream (reserve a little for garnish)
1/4 cup roughly chopped coriander
Heat the oil in a large frypan and sauté the red onion, garlic, ginger and red curry paste. Cook for 3-4 minutes until the onion is soft and fragrant.
Add the celery and red capsicum and toss to coat evenly. Transfer the celery and capsicum mixture to a slow cooker.
Add the remaining oil to the pan and cook the diced chicken over a medium heat for 3-4 minutes until the chicken is golden. Add the chicken to the celery and capsicum mixture in the slow cooker with the kumara, chicken stock and combined cornflour and water.
Set the slow cooker to high and cook for 3-4 hours, or until the chicken is cooked and the sauce thickened. Alternatively, simmer in the saucepan for 40-60 minutes. Stir through the coconut cream.
Serve in bowls with a swirl of the reserved coconut cream and garnish with the coriander. This soup is delicious served with naan bread on the side.
Serves 4.

1 tablespoon oil
1 onion, peeled and diced
1 teaspoon each: crushed garlic, grated fresh ginger
2 teaspoons green curry paste, or to taste
2 chicken breasts, cut into bite-sized pieces
2 large orange kumara, cut into bite-sized pieces
400ml chicken stock
1 small tin coconut cream (165ml approx)
Toasted cashews, fresh coriander, boiled green beans to serve
Heat the oil in a large saucepan or wok-style frying pan.
Add the onion, garlic, ginger and green curry paste and sauté for a few minutes until fragrant and the onion is soft.
Add the chicken and kumara and cook for 2 minutes. Add the stock and simmer for 10-15 minutes until the kumara is tender and the chicken is cooked.
Reduce the heat and stir in the coconut cream. Serve with the cashews, coriander and green beans.
Serves 4.

TIPIf you like your creamy juices a little more saucy, thicken the stock with 2 teaspoons of corn flour, mixed with 2 tablespoons water and add the mixture before the coconut cream.