Indulge in a harmonious blend of flavors with our Kumara, Chickpea, and Spinach Coconut Curry. Bursting with wholesome ingredients and aromatic spices, this vegan-friendly dish is a celebration of sustainability and taste. Perfect for any season and an ideal choice for marking special occasions like Matariki Day. It brings a warmth and joy to every gathering. Savor the richness of coconut milk infused with tender NZ Kumara, hearty chickpeas, and vibrant spinach, a dish that promises to delight both palate and spirit.
Ingreditents:
4 teaspoons oil (coconut or avocado)
1 tablespoon cumin seeds
1 medium onion, finely chopped
3 large garlic cloves minced
4 teaspoons fresh ginger grated
1 teaspoon ground turmeric
1 teaspoon ground coriander
1/4 teaspoon chilli flakes (or to taste)
1 medium/large Orange Kumara (Beauregard), peeled & cut into 1cm cubes (should be about 3 cups worth)
1 can chickpeas, drained & rinsed (should be about 1 & 1/2 cups worth)
1 can diced tomatoes in juice
1 can light coconut milk
2 good handfuls of baby Spinach (approx 150gms)
Freshly ground black pepper & salt for seasoning (or use Salt'n'Peppa)
Cooked rice for serving
Instructions:
Heat the oil in a large pan to a medium heat. The oil will be hot enough when a cumin seed sizzles when tossed into the pan.
Add the cumin seeds and toast for about a minute, until fragrant and lightly darkened in color (be careful not to burn them). Immediately stir in the onion, season with a pinch of salt, and cook for 3 to 5 minutes, or until the onion is soft and translucent.
Add the garlic, ginger, turmeric, coriander, and chilli flakes. Stir to combine and cook for a couple of minutes until the garlic softens.
Add the kumara, chickpeas, tomatoes with their juices, and coconut milk. Stir to combine, then cover and simmer over medium heat for 20 to 30 minutes. When the kumara is soft enough to mash with a fork, remove one third of the mixture and mash with a potato masher stick blender before adding back to the remainder of the mixture. This will to thicken the sauce.
Stir in the spinach and cook until wilted. Season with the salt and black pepper (or use Salt'n'Peppa) to taste.
Serve with rice.
Recommendation: Have all of your ingredients prepared and laid out separately before you start cooking. The timing of adding your ingredients is important.
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