450g kumara
3 tbsp oil
1 red onion, chopped
1 clove garlic, crushed
1/4 tsp tumeric
1 tsp green curry paste (or more if desired)
250ml evavorated milk
salt and freshly ground black pepper to taste
Peel and cut kumara into cubes. Place in a roasting dish and toss 2 tbsp oil through. Roast at 220'C until soft. Toss kumara occasionally during cooking.
In 1 tbsp of oil, saute onion until soft. Add garlic, tumeric and green curry paste, cook a further 1 minute. Add kumara and evaporated milk. Simmer until the sauce reduces and thickens a little. Season to taste and serve over pasta.
Serves 4.
3 tbsp oil
1 red onion, chopped
1 clove garlic, crushed
1/4 tsp tumeric
1 tsp green curry paste (or more if desired)
250ml evavorated milk
salt and freshly ground black pepper to taste
Peel and cut kumara into cubes. Place in a roasting dish and toss 2 tbsp oil through. Roast at 220'C until soft. Toss kumara occasionally during cooking.
In 1 tbsp of oil, saute onion until soft. Add garlic, tumeric and green curry paste, cook a further 1 minute. Add kumara and evaporated milk. Simmer until the sauce reduces and thickens a little. Season to taste and serve over pasta.
Serves 4.
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